You can substitute an equal amount of butter for the shortening; just keep in mind that the frosting will be much less resistant to heat, so if your cake will be in a warm environment, you may end up with puddles of buttercream on the table! If your recipe doesn't already call for egg whites, I would add a tbsp of meringue powder (or one egg white) to the recipe, to help the buttercream crust a bit; this may help with the stability of the frosting.
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Any solid shortening will work. The finished product will vary a little bit in flavor, but should be acceptable. For tea biscuits, I would use butter or margarine for flavor. Crisco or other vegetable shortening will work but I would stay away from animal fats.
1 stick butter = 1/2 cup butter
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Use the same amount of butter.
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If a recipe asks you to dot the top of something with butter, you are to take the amount of butter called for in the recipe and cut it up into small pieces (maybe 1/4) and scatter that across the top of the food. You can also use your hands to break apart the butter. Basically, try to distribute it over the food item so that it'll be evenly coated, and so the butter is on top if the part you want to brown nicely. If in doubt, you can melt the butter and carefully pour it over, though it may be hard to get it spread out and not all in big puddles.
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