Yes, butter can be used as a substitute for vegetable oil in a recipe, but keep in mind that butter has a different flavor and moisture content, which may affect the final outcome of the dish.
A suitable substitute for butter in a recipe can be vegetable oil.
When substituting butter for vegetable oil in a recipe, use a 1:1 ratio. This means you can use the same amount of butter as the recipe calls for vegetable oil.
Butter or margarine can be used as a substitute for shortening in a recipe.
Butter.A further response:Since margarine was developed as an inexpensive substitute for butter, butter is also a good substitute for margarine. Depending on exactly what recipe you are making, other possible substitutes might be lard or chicken fat (schmaltz), or a neutral tasting vegetable oil such as canola oil. Each type of fat will produce a slightly different baked product.
Butter, margarine, or vegetable oil can be used as alternatives to shortening in your recipe.
When a cake recipe calls for shortening, you can substitute it with butter or margarine for a richer flavor, but the texture may be slightly different. Vegetable oil can also be used, but it will change the cake's consistency and moisture level. If you have Crisco (a brand of shortening), it's the best direct substitute. Overall, the choice depends on the desired flavor and texture of the cake.
Vegetable oil and butter are two types of shortening. All fats and oils are shortening, and can be substituted for each other, but this will affect the flavour and texture of the food, as some shortenings have stronger and different flavours, and also have different melting points.
If you want to cut down on cholesterol then scrambled tofu.I just love chicken roasted with some nice sauce.
Pickles or gherkins can be used as a substitute for cornichons in a recipe.
Green tomatoes can be used as a substitute for tomatillos in a recipe.
Butter is not a substitute for butter extract. Butter extract is a fat-free flavoring used when for some reason butter cannot be used. When butter is used, it should replace the fat in the recipe - shortening, oil or lard - and the butter extract will not be needed.
Gelatin can be used as a substitute for agar powder in a recipe.