yes
I normally replace with half shortening and half butter. It works fine.
shortening can be used for cookies because you don't have to put it in the freezer like butter. but you can use butter or vegetable oil to replace shortening but you will have to wait.
Yes, you can replace butter with butter-flavored Crisco shortening in a pineapple upside-down cake. The texture may be slightly different, as shortening can create a lighter crumb, but the flavor will still be pleasant due to the butter flavoring. Just use the same amount of shortening as the butter called for in the recipe. Adjust baking times if necessary, as cakes made with shortening can sometimes bake faster.
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.
In most cases, yes, shortening can replace butter without additional adjustments. But shortening will not give the same taste as butter, so additional flavorings may be needed. In some very sensitive cakes and pastries, the difference in water content might effect the results. Butter has slightly more water content than shortening.
Margarine, like butter, is a shortening agent; applesauce won't replace margarine in recipes calling for shortening.
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.
Ghee, oil, oleo, shortening are the other words which could replace the word butter or margarine.
Yes, you can substitute butter for shortening in this recipe.
Yes, but the flavor will be altered and not have the butter flavor from the butter flavored shortening
The advantages of using butter and using shortening in butter creme icings include butter's good taste, and the shortening in butter seals the moisture in 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.