My girlfriend hates butter. The look, the smell, the taste. It's been banned from my apartment. I love to bake, but (obviously) a large percentage of recipes call for butter.
Can I use shortening in its place? I am thinking mostly for cakes, cookies, etc., but also for icings, if possible. Anyone done this? If so, what ratio? Equal amounts???
Any warnings or caveats I should be aware of when using?