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Kristen is the Creative Director of Food52
Coconut oil is naturally solid at room temperature, like butter, as is shortening -- both will behave somewhat similarly to butter in baking.
It depends on what you are making. What kind of recipe are you trying to make substituting the butter?
@Couldn't be parve no recipe I jus no so many times I wanna bake we are outta butter and cant always go to the store for it then.
Thanks for your answers!
Personally, I would never sub for butter. The flavor loss will be noticeable. I always buy butter when it is on sale and compulsviely store 5 extra pounds in my freezer.
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Well played. You deserve a cookie.
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