is it ok to use butter instead of shortening?

Question

if yes, how much butter=1/2 cup shortening? THANK YOU SO MUCH in advance.

by the way, im making banana bread.
http://allrecipes.com/Recipe/Banana-Bread-VIII/Detail.aspx

Answer 1

Yes and one stick is a half cup

Answer 2

Could you add info what you are cooking? For some things it's definately ok...some not as good....and some you may need to adjust how you cook it (ie change a roll cookie to a drop cookie, as the texture will be different).

Odds are you will be ok. Also keep in mind that unless you are using sweet butter you will be adding salt that isn't found in shortening. So you might want to adjust that accordingly. Also be sure to soften the butter or you may run into some texture problems too.

This entire answer does depend on what you are making lolol....without knowing for sure don't want to say you will be 100% ok, although likely you will. Good luck!

ETA....you answered my question while I was typing...You will be just FINE doing this with banana bread! Just be sure to soften a bit (doesn't have to be mush just not hard), and check that salt thing out, and it will be YUMMY!!!! Send a piece here please!

PPS just went to look at that recipe...you definately want to cut back or leave out the salt if your butter is salted. Otherwise that with the tsp of salt and the baking soda will be too much. Maybe go for a scant 1/2 tsp of salt!

Answer 3

In baking this is usually OK. 1 stick = 1/2 cup.

However, if you are making a pie crust I wouldn't advise the trade-off b/c shortening results in a dough that is easy to mold and is resistant to tears when rolling it out. I recommend a combo of the two if you are wanting that butter flavor.

If you are sauteing opt for a replacement of oil over butter b/c non-clarified butter has a much lower smoke point than shortening (or oil) and will result in a greasy burnt mess.

Answer 4

It depends on the recipe. For instance, a butter cream icing recipe I have calls for shortening so that it won't need to be refrigerated after you ice the cake. You can always experiment though. The substitution would be 1:1.

Answer 5

Butter burns more easily than shortening. So it really depends on what you are making. If it's baking, like cookies or cakes, etc. I would use whatever the directions call for. It might turn out ok, if you substituted but probably would come out crispier than intended.

Answer 6

It actually depends on what you are cooking. If you are trying to fry potatoes, your end result will be different. If you bake a cake with butter it will be okay, but you may notice a few buttery deposits on the top of the cake. If you are cooking pancakes there is not much difference. The same with frying meat, butter usually fries it better in fact, I think.

Answer 7

It's usually okay to make an equal substitution. There are a few cases in which the water in butter is not a good thing (e.g., if you're melting chocolate), but usually it's fine.

Answer 8

butter is actually better for you than shortening. i have always used the ame amount of butter as it calls for shortening with no trouble.

Answer 9

I would not substitute butter for shortening but maybe that is just me.
Butter is far more rich than shortening.

Answer 10

Same amount. I want some!