Usually it doesn't really matter what type of solid shortening you use. Flavor may be a consideration, but it should perform alright. In some recipes it needs to be one or the other.
No, use the same amount.
Yes. The cookie texture will be the same, although the taste will not be as buttery. For a cookie with good flavor like oatmeal cinnamon raisin or chocolate chip, you won't notice the difference. You could also use unsalted butter instead of Crisco if you don't have any health concerns about butter. Butter flavoring works, but is a substitute flavoring, and real butter as an ingredient has better flavor than substitute flavorings.
3 teaspoons in 1 tablespoon 8 tablespoons in 1 stick of butter. 3x8=24x2=48 48 teaspoons in 2 sticks. 2 sticks equals 1 cup.
One stick of butter = 1/2 cup.
Substitutes for shortening are butter and margarine in sticks. Use the same amount as called for in your recipe. Keep in mind, plain shortening will NOT be as flavorful as butter or margarine. Do not use soft margarine in a tub as it contains too much water.
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Yeah you can. Because you can replace oils for oils and fats for fats, and shortening is both, you can use butter as it is a fat. But since butter has about 15% water, you would have to use a tiny bit less butter or a tiny bit more of dry ingredients. :)
Canola can substitute 2 sticks of butter by using 16 tbsp of oil. For every 1/4 cup butter, use 4 tablespoons vegetable oil.
Shortening is a solid fat at room temperature, usually white in color and has a smooth texture. It is often sold in a tub or in sticks, similar to butter. When melted, it becomes a clear liquid.
Yes, the topping will be a bit less buttery, but it should turn out fine. If you prefer, you can substitute two or three tablespoons of shortening or neutral flavored oil for the missing butter.
There would be 96 sticks of butter in 3 gallons of butter.
2 sticks of butter (packaged in 1/4 pound sticks) equals 1 cup6 cups is 12 sticks of butter or 3 pounds.