Yes, might taste a little different but still delicious!
Use the same amount of butter as you would shortening. In bread, a tablespoon of butter can be used instead of a tablespoon of shortening. The same amount of canola oil is even healthier.
Yes, but the flavor will be altered and not have the butter flavor from the butter flavored shortening
Butter is one type of shortening. Use a cup of butter.
Butter!
Yes and yes.
Depending on the recipe, It should work. Shortening was used as a replacement for butter along tima ago to reduce the price of products and to use up shortening or lard. Try to taste the finished product in your head and see if butter would go with the product. Chef Frank
It depends on the recipe. Butter has a lower melting point than shortening. In frosting, this means would cause the frosting to loose body and become soft. Cookies would tend to spread a little further when baked. The is usually a reason for the shortening. Sometimes it doesn't matter, some times it does.
Substitutes for shortening are butter and margarine in sticks. Use the same amount as called for in your recipe. Keep in mind, plain shortening will NOT be as flavorful as butter or margarine. Do not use soft margarine in a tub as it contains too much water.
Butter or margarine can be used instead, adding a couple of extra tablespoons per cup of shortening called for in a recipe.
Butter or lard can be used instead of shortening in cakes. Some types of neutral-tasting oils, such as vegetable oil or canola oil, can be used in many cake recipes.
shortening helps make scones light, fluffy and flaky. google subsitutes for shortening to see if there is one. butter will probably be listed as one. if you're looking to lighten up the recipe and omit shortening, try a whipped butter. same effect, not so heavy & less calories.
Of course you can make cookies with margarine instead of shortening, I do it with all my cookies. When you use margarine you don't need to grease your baking pans, and I think the cookies come out more tasty.