Some pastry recipes, for example, shortcrust, or shortbread, might specify frozen butter or cubed and frozen butter in order to keep the pastry cool while working.
Cutting butter into cubes and freezing it until you've sifted your dry ingredients, and then rubbing it in either by hand or using hand-held beaters (not a processor), and using iced water where water is specified, makes sense in hot, humid climates.
You should also use a cold surface - marble is good - to work on. Before I start making pastry I also put the mixing bowl in the fridge so that it's cold when I begin work.
Avoid using plastic bowls, utensils or work surfaces to make pastry, especially in hot, humid conditions.
You can use unsalted butter as a substitute for salted butter in the recipe.
Yes, you can substitute butter for margarine in this recipe.
Yes, you can substitute butter for margarine in this recipe.
Yes, you can substitute butter for oil in this recipe.
Yes, you can substitute butter for shortening in this recipe.
Yes, you can substitute ghee for butter in this recipe.
To convert unsalted butter to salted butter for a recipe, simply add 1/4 teaspoon of salt for every 1/2 cup of unsalted butter called for in the recipe. Mix the salt into the butter thoroughly before using it in the recipe.
Yes, you can substitute oil for butter in this recipe.
Yes, you can substitute vegetable oil for butter in this recipe.
Yes, you can use butter instead of margarine in this recipe.
Yes, you can use ghee instead of butter in this recipe.
Yes, you can substitute butter for vegetable oil in this recipe.