One pound of shortening is equivalent to approximately 2 cups. This conversion is based on the fact that shortening has a density of about 0.48 grams per milliliter, and there are approximately 236.588 milliliters in one cup. Therefore, 1 pound of shortening, which is equivalent to 453.592 grams, would be approximately 946 milliliters, or 2 cups.
It would be any real number which is greater than or equal to -5.
One of ten equal parts would be a tenth.
13.79%
0.05 of an hour would equal to 3 minutes.
I wouldn't use butter because that would make your cookies too oily and untasty so use half of the amount of butter as butter and use the other half as milk.
Yes, you would only make changes if substituting shortening for butter, in which case you would add 6 teaspoons of water to the 1 cup of shortening to replace the 1 cup of butter.
Vegetable oil is unsaturated. Butter is saturated. Im not sure about shortening.
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.
yes because the shortening is just like butter 1 cup of shortening is like 1 cup of butter tell me how the frosting came out =)
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.
The usual substitution is 1 stick of margarine in place of 1 stick of butter, as they have approximately the same volume. By weight, this would normally be 1/4 pound for butter, slightly less for margarine. By volume, a stick is about 1/2 cup or 8 tablespoons, or about 118 ml.
Yes. The cookie texture will be the same, although the taste will not be as buttery. For a cookie with good flavor like oatmeal cinnamon raisin or chocolate chip, you won't notice the difference. You could also use unsalted butter instead of Crisco if you don't have any health concerns about butter. Butter flavoring works, but is a substitute flavoring, and real butter as an ingredient has better flavor than substitute flavorings.
8 tablespoons in one stick 1/2 stick plus 1/4 Tablespoon
Without a doubt. Always use butter
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.
Yes, if by table spread you mean margarine. Butter will give a better flavour but margarine will be less fattening.