Theron > wrote:

> This is an extension of the above question.
> Can you substitute artificial butter for either butter or shortening?
> Can you use artificial butter for sautéing or frying successfully?
> I've never tried doing that. As with butter, I think the artificial butter
> is part water.

Generally you can substitute margarine for butter as long as you
make sure you're using genuine margarine as it is guaranteed to be
at least 80% fat. Anything not labeled margarine is less thn 80%.
When substituting for shortening, you may use 15% more to make up
for the water in the shortening, and try to use slightly less
moisture elsewhere in the recipe.

-sw