I know that Margarine / Shortening are usually softer than butter, but what other differences are there? Can I just melt the butter and call it good or will this effect my final Product? I have seen Margarine / Shortening a lot in cookies, but I am looking for a general answer.
How does substituting Butter for Margarine/Shortening affect the Recipe
buttermargarineshorteningsubstitutions
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Best Answer
Here are the players:
I only list it that way, because some people think a vegetable oil spread = margarine. It is not.
If you substitute an oil spread for butter, you could have problems.
My experience is that butter and true margarine can be substituted freely without negative results. Though, most people believe butter has a better flavor profile.
Salt content could also be a factor. Salt varies in different butter/margarine brands. I'm not sensitive to salt levels, but you might be.