From a food safety standpoint, butter is considered shelf stable. But you get longer life out of it if it is kept refrigerated.
No.
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.
Generally so, yes.
I prefer it bare. But peanut butter or ketchup is ok with it.
Butter is one type of shortening. Use a cup of butter.
no butter is simply butter
You could use oil, or butter. I would use margarine because butter is full of fat and some brands of butter are unhealthy.
I wouldn't use butter because that would make your cookies too oily and untasty so use half of the amount of butter as butter and use the other half as milk.
If a frosting recipe has butter in it, use the butter. Oil will change the consistency and not taste good.
No. If you want to use a healthier butter you can use ones made from vegetables.
Waffles are good with maple syrup and butter! ;D
yes