You can, but the result will be harder (not as soft and fluffy) and will tend to flatten and spread out more in the oven.
It is generally recommended to use unsalted butter when a recipe calls for butter, as it allows you to control the amount of salt in the dish more accurately.
Butter is one type of shortening. Use a cup of butter.
Yes, but the flavor will be altered and not have the butter flavor from the butter flavored shortening
If you are substituting oil for butter in baking use about the same volume.
Sure you can if you want to shorten the life of the engine.
Yes. Or you can use butter. If you are a margarine family, you can use that too.If you use butter or margarine, remember these already have salt so you can reduce the amount of salt if the recipe calls for it.
No one calls butter fruit.
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.
AnswerIf a recipe calls specifically for butter than that is what you must use. It has to do with the percentage of oil present and the stability of the product. You are only ok to use margarine when the recipe says you can do so. Or if it calls for the use interchangibly with butter.It is a one for one split. But pay attention to the water content.
Not really. They have different properties and cook differently. You can sometimes use olive oil to saute something in place of butter, but if the recipe calls for butter, use butter. Sometimes you can substitute vegetable oil or canola oil, but not olive oil.
Yes, might taste a little different but still delicious!
Sometimes you can, but the result will end up different. It is best to use exactly what the recipe calls for.