Substitute 3/4 cup of canola oil for every cup of butter required. If the recipe calls for 3/4 cup of butter, replace with 2/3 cup canola oil; for 1/2 cup of butter, replace with 1/3 cup of canola oil. Substitute 1/4 cup of butter with 3 tbsp. of canola oil.


hope this helps

Way to DeVon,
you just made that to easy for us all
My goodness you are a great COOK as well as hatter.
You go girl.hugs and flowers

Why not use apple sauce instead and cut the calories. http://caloriecount.about.com/forums/foods/apple-sauce-instead-oil

I use equal parts of applesauce in place of butter, except on things like cookies, you usually must use what is called for. Really depends on what you are making. Hugs, Judy

A good question as I am always fascinated how one measures a cup of anything solid. Any recipe that gives measurements in cups - I just give up!!!! I am a lbs/ ozs girl. LOL

no no and no again. You can use 'shortening', margarine etc. but you need to stay with the same texture. Oil is liquid, butter is solid. If you try to use oil you'll have a runny batter and a messy outcome. Unless of course it's for frying or anything where you melt the butter first. Hope this helps......

Oh and a really easy way to measure 'solids' is this trick I learned many years ago in home ec. If you need 1 cup of butter or shortening, fill a 2 cup measuring cup with 1 cup of water, add you 'solid' until it reads 2 cups, pour off the water and poof you have exactly 1 cup. Don't push your 'solid' into the water, just drop it in. Really cool easy trick......