one cup of butter
There are a lot of things you can substitute butter with. You can use margarine, apple sauce, and even pumpkin. What I like to do when I'm baking muffins is take my dry ingredients and instead of adding eggs or butter I use a can of pumpkin. It makes the muffins extremely moist and delicious, and a lot healthier.
Margarine is a butter substitute. In baking, I do not substitute margarine unless the receipe calls for it such as "1 cup butter or margarine". There are a lot of older receipes that call for butter, and are just plain tastier with the real stuff.
You can substitute olive oil for margarine by using exactly the same quantity. They are equivalent in any recipe.
Oil and butter are equivalent fats; if the recipe calls for one tablespoon of oil, use one tablespoon of butter. Please note. this is not true for margarine or spread, a tablespoon of one of these does not contain a tablespoon of fat but fat and many other ingredients.
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.
A half cup shortening is a half cup margarine. They are practically the same except in taste.
2 sticks equal 1 cup
It really depends on what you are cooking/baking, but often you can substitute a cup of butter for the shortening. Don't use margarine though, because it has some water content and would possibly affect the results. You could also try half butter and half lard, which should work well, also.
Opinion 1:Using margarine makes no difference the taste is the same.Opinion 2:Both the taste and the texture are better if butter is used, but often the biscuits will be a little harder.
use the same amount of butter that you would use margarine as for the flatness of the cookie that really doesn't have much to do with the oil used, try adding the baking soda at the end of the preparation.
You can substitute 1 cup Mascarpone cheese with 1 cup cream cheese beaten with 1/4 cup heavy whipping cream.
To convert measurements from tub margarine to stick margarine, note that 1 stick of margarine typically equals 1/2 cup, which is approximately 8 tablespoons. If a recipe calls for tub margarine, you can use the same volume measurement; for example, if it requires 1 cup of tub margarine, use 2 sticks of margarine. Keep in mind that tub margarine may be softer, so the texture of the final product might vary slightly. Adjusting for consistency might be necessary depending on the recipe.