Butter provides better flavor, no question.
it should be a little less, however, if you MUST substitute butter, you are better off to use margarine, you will find that it tastes better than shortening.
Because butter tastes better than artificial shortening products.
Yes, but the flavor will be altered and not have the butter flavor from the butter flavored shortening
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.
The advantages of using butter and using shortening in butter creme icings include butter's good taste, and the shortening in butter seals the moisture in the cake.
Yes, if by table spread you mean margarine. Butter will give a better flavour but margarine will be less fattening.
Butter is one type of shortening. Use a cup of butter.
Butter will always taste better than shortening in frosting. However, butter will give the frosting a pale yellow tint, which can be a problem if a cake must be white or a pale pastel color. Butter also will melt at a lower temperature than shortening, causing the frosting to be less stable in warm weather.
I normally replace with half shortening and half butter. It works fine.
Yes and yes.
Yes, that would be just fine. A shortening agent can be any of various fats such as butter, lard, margarine, and so on. So, butter is shortening.
Butter is the best replacement for shortening.