Yes, if by table spread you mean margarine. Butter will give a better flavour but margarine will be less fattening.
The most common frosting used on American bakery cakes is called butter cream frosting. But it usually is made with white shortening and flavored with artificial butter, almond, vanilla and other flavorings and extracts.
Butter, margarine, or vegetable oil can be used as alternatives to shortening in your recipe.
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.
Without a doubt. Always use butter
Yes, in fact, that is what I use.
The most widely used frosting on store-bought cakes in the U.S. and Canada is buttercream frosting. It is most often made with shortening with artificial butter and vanilla flavoring added.
butter or PAM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Butter or lard can be used instead of shortening in cakes. Some types of neutral-tasting oils, such as vegetable oil or canola oil, can be used in many cake recipes.
Of course you can make cookies with margarine instead of shortening, I do it with all my cookies. When you use margarine you don't need to grease your baking pans, and I think the cookies come out more tasty.
Crisco brand butter shortening contains butter flavor, while regular Crisco brand shortening does not. This gives the butter shortening a buttery taste that the regular shortening lacks. Both can be used interchangeably in recipes that call for shortening.
Butter It can be lard from a pig, which can be used as butter.
shortening helps make scones light, fluffy and flaky. google subsitutes for shortening to see if there is one. butter will probably be listed as one. if you're looking to lighten up the recipe and omit shortening, try a whipped butter. same effect, not so heavy & less calories.