depends what you want it to turn out like. you can put anything in anything but no saying it would taste good. hope i helped :)
You can substitute shortening with butter, margarine, or vegetable oil in your recipe.
A suitable shortening substitute for cake is vegetable oil or melted butter.
Yes, you can melt shortening and use in a cake recipe. It will change the texture and possibly add heaviness to the cake, but it will still be good.
It depends on what you are baking or cooking. Vegetable oil can substitute in some cases. Although it will change the characteristic of your end product because vegetable oil has less "shortening power" than vegetable shortening. Butter can substitute too but you would have to increase the volume and there is the risk of burning depending on what you are making. Lard can substitute too. Its really hard to give an answer that is good, safe without knowing what you are using the shortening for. If you are frying something it is another different matter too.
A suitable substitute for butter in baking recipes that call for non-hydrogenated vegetable shortening is coconut oil.
Yes, in some cake recipes, canola oil can be substituted for shortening.
Butter or margarine can be a suitable substitute for vegetable shortening in baking recipes.
A suitable margarine substitute for butter in baking recipes is vegetable shortening or coconut oil.
Yes, you can substitute coconut oil for shortening in this recipe.
Yes, you can substitute coconut oil for shortening in this recipe.
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.
In cakes: Increase the amount called for by 15% and use vegetable shortening or non-dairy margarine.