How much butter do you use instead of shortening?

You can usually substitute butter for shortening in a 1:1 ratio, but there are a few things to keep in mind.

Taste and Texture: Butter has a richer flavor than shortening, so it can change the taste of your baked goods. Butter also contains water, which can make your baked goods more tender and moist. However, butter can also make your baked goods more likely to spread or brown too quickly, so you may need to adjust your baking time and temperature.

Creaming Ability: Butter is not as easy to cream as shortening, so you may need to cream it for longer to get the desired consistency.

Laminated Doughs: Butter is the preferred fat for laminated doughs, such as croissants and puff pastry, because it creates flaky layers. Shortening can be used in laminated doughs, but it will not produce the same results.

If you are not sure whether to use butter or shortening, it is best to consult the recipe you are using.