You can't really sub the two items. The texture would be way off.
If you really had to do it, melt the shortening and measure out 13 cups of liquid.
The same amount.
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.
For most cookies you can't use oil in place of shortening.
it depends what the oil is being used for.
It would be the exact same color as Lard (vegetable shortening): White.
about 2.00$
Melt the butter & measure the amount it needs. If it needs 2/3 cup oil, use that much melted butter.
Because both butter and shortening are fats that are solid at room temperature, they work much the same in baked products. Advertisers promoting vegetable shortening do claim that products baked with shortening rise more or will have better appearance and texture. These claims may or may not be true. It is certain that butter produces a taste that most people prefer to the taste of shortening.
Definitely. Much better for you, too.
Yeah you can. Because you can replace oils for oils and fats for fats, and shortening is both, you can use butter as it is a fat. But since butter has about 15% water, you would have to use a tiny bit less butter or a tiny bit more of dry ingredients. :)
What are you substituting the oil with? What kind of recipe? You couldn't use butter for the oil in salad dressing. Sometimes it does matter what kind of shortening you use.
It can be, but it is always best to just stick to what the recipe calls for.