For 1 cup salted butter, substitute 1 cup margarine; 1 cup shortening plus 1/2 teaspoon salt; 7/8 cup vegetable oil plus 1/2 teaspoon salt; or 7/8 cup lard plus 1/2 teaspoon salt. Unsalted Butter Substitutes: For 1 cup unsalted butter, substitute 1 cup shortening, 7/8 cup vegetable oil, or 7/8 cup lard.
Similarly, what can be used as a substitute for unsalted butter? This substitution is extremely simple: Replace the unsalted butter called for in your recipe with an equal amount of salted butter. Then, adjust the amount of salt in the recipe to account for the extra salt in the butter.
Consequently, what happens if you use margarine instead of butter?
In baking, melted margarine could work in recipes that call for melted butter, but in recipes that call for softened butter, swapping in tub margarine may change the texture; for example, cakes will be less tender, and cookies will generally spread out more and be less crisp.
What happens if I use salted butter instead of unsalted?
All other factors being equal, using salted butter instead of unsalted butter in a recipe will result in a baked good containing more salt. If you want or need to use salted butter in place of unsalted butter — and the recipe calls for adding salt — omit the salt or use less salt than is called for in the recipe.
