I would think the same amount. But, you won't get the same results. Shortening is a saturated fat like lard or butter. Oil is an unsaturated fat. You won't get at all the same results. I would sub butter. If you are veg and you dont want to use animal fat but you are trying to avoid the trans fats in solid vegetable shortening, use palm oil or coconut. These are naturally solid at room temperature.
If the recipe calls for shortening do not substitute for oil.
No, it will not taste the same. It also does not have the same smoking point.
Butter, vegetable oil, lactose-free butter / vegan butter, Crisco, and / or vegetable shortening, depending on the recipe.
Solid vegetable shortening gives a lighter texture to the recipes it is used in. Margarine, if used as a substitute must be the "solid" type, not the "soft", spreadable kind and it will alter the flavour by adding a salty taste.
Yes, just substitute one cup for one cup and so on.
You can safely substitute liquid oil for solid shortening in baking ONLY if the recipe calls for the shortening to be melted first. You can substitute butter or margarine for shortening ( 1 cup + 2 Tbsp for each cup of shortening). You can also substitute 1/2 cup applesauce or prune puree for each cup of shortening.
Yes, you can substitute it for lard or shortening.
There is a problem with substituting oil for shortening. You will have to adjust all the liquids in the recipe. In most cases I wouldn't suggest it.
I always use butter. You may want to adjust the salt in the recipe if not using unsalted butter.
Depending on the recipe, you could possibly use lard, butter, bacon grease, or vegetable oil instead of shortening.
Yes, you can melt shortening and use in a cake recipe. It will change the texture and possibly add heaviness to the cake, but it will still be good.
No, you can't. But if a recipe calls for vegetable oil, you can substitute it for Canola Oil.
No you cant
Depending on the recipe, you can replace some but not all of the shortening (whether vegetable or non vegetable) with apple sauce. (Don't substitute in pastry, goods which rely on their high fat content (Victoria sponges etc...), or goods which need to have a long shelf life). In most other recipes you can substitute about 1/3 of the shortening for applesauce, however because apple sauce has a higher liquid content than shortening, you may need to reduce the amount of liquid used elsewhere in the recipe. It's probably easier in the long run if you use recipes that are actually designed for use with apple sauce.
Yes and yes.
No I wouldn't because veg shortening is mainly just to give your baked good a crisp texture so you should use butter.
But yes, in fact if you substitute shortening for butter in the tollhouse cookie recipe they will come out big and stay soft.
Yes, for one cup of shortening use one cup of butter.
It depends on the recipe. Shortening becomes solid at room temperature while vegetable oil does not. So vegetable oil may be substituted for melted shortening only in recipes that do not depend on shortening becoming solid for texture when cooled.
You CAN it will taste the same if not better
The rolls will bake nicely with shortening, but the taste will be disappointing without butter.
Melt it and let it cool. The cake will be denser with shortening than with oil.
For one cup shortening use 1 cup butter or 1 cup margarine minus 1/2 teaspoon salt from recipe.
The product collapse
yes, just soften the butter first.