For most things. Let it cool and the finished product will be slightly heavier with shortening.
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.
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, just melt the shortening and let it cool before adding it to the batter.
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.
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.
You can't really sub the two items. The texture would be way off. If you really had to do it, melt the shortening and measure out 13 cups of liquid.
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.
if a peanut butter recipe call for vegetable oil 1/3 cup and I only have 1/4 cup can I melt crisco shortening and add to the vegetable oil.
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.