Hi, someone please tell me if I can just substitute a stick of butter with a stick of margarine for a pretty basic cookie recipe? Or just use canola oil instead (although I'm not sure how much to use to replace a stick of butter)? I'm trying to accommodate someone with a lactose intolerance. Thanks!
The Fleischmann's Unsalted stick margarine is what we use. Milk-free.
I use either Fleischmann's Unsalted or Earth Balance sticks for baking.
I think it's 1:1 for margarine and shortening. Solid fats. It's slightly less oil to one part butter, but the results vary.
Some margarines can contain milk!
I use Fleischmann's Unsalted or an Earth Balance sticks product for milk free baking.