When substituting butter for vegetable oil in a recipe, use a 1:1 ratio. This means you can use the same amount of butter as the recipe calls for vegetable oil.
not for creaming sugar or for making a laminated dough. In general vegetable shortenings aren't that healthy and should be replaced by butter.
Butter is not a substitute for butter extract. Butter extract is a fat-free flavoring used when for some reason butter cannot be used. When butter is used, it should replace the fat in the recipe - shortening, oil or lard - and the butter extract will not be needed.
Margarine, Crisco, lard, or solidified olive oil butter.
Yes. Margarine is basically solidified vegetable oil, so you should be able to substitute it in a cookie recipe without a problem.
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 really depends on what you are cooking/baking, but often you can substitute a cup of butter for the shortening. Don't use margarine though, because it has some water content and would possibly affect the results. You could also try half butter and half lard, which should work well, also.
You can substitute half and half for milk in a recipe by using an equal amount of half and half as the amount of milk called for in the recipe.
No. A stick of butter is one half cup, so half a stick is equal in measurement to a quarter cup of vegetable oil. If used as a substitute for vegetable oil, the butter should be melted and cooled before added to the other ingredients.
You can substitute honey, maple syrup, or corn syrup for molasses in your recipe.
A good butter chicken recipe could be found at a number of websites such as BBC Good Food or AllRecipes. A good Indian cooking recipe book should also have information on making butter chicken.
Yes you can. You can use any flavor you wish but sometimes you probably should just use the flavoring suggesting but it's totally up to you. That's what wee do when we make frosting for my cakes. I am a cake decorator and we substitute flavors depending on the flavor of the cake.
You can use the same amount of balsamic vinegar as the recipe calls for red wine vinegar as a substitute.