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I don't know.  I have used butter when the recipe called for a small amount of shortening ( i.e. 1-2 TBS) but butter and margarine contain water while shorenint does not.   Larger amounts will be off as the water  in butter will be significant, enough to through off the ratio of fat, liquids, and solids.  

Hi Jewels1255:

Your butter questions will hopefully be answered with this video:

http://www.youtube.com/watch?v=t-aoevCLCPM

More videos by Betty here: http://www.youtube.com/user/bettycrockertv

Sincerely, Cate

Yeah that did not exactly answer the question which was the opposite of what this video was about.

Chef_Tink:

Yeah that did not exactly answer the question which was the opposite of what this video was about.

The video does talk about baking with shortening. Maybe member can tell us more about the type of recipe she wants to switch it out for. I thought she might have been talking about cookies but more information will be helpful. Sincerely, Cate

I was just talking about switching the shortening out for any general recipe, but mostly for cookies. I never usaully keep shortening in the house so i just wanted to know if it would change the recipe.

Thanks for your help.

Yes you can however I would watch the video that the BC rep suggested as this will explain the different types of butter. In our old BC cookbook it states that butter is a shortening that is used for more flavor.  I would also like to add that it will be much softer as well. I don't think you will need to reduce the moisture but if you are worried go ahead but just a little. One more thing shortening is also used for making things crisper or flakier so be aware that this also may be affected. So if you are asking for a cookie or a cake I would say yes yes yes.  If for fried chicken or pie crust maybe not so much.