I have recipies that ask for butter, I dont like the taste of the butter can I use oil instead??? how much oil would I use in the recipe and how do i figuer that out???
The only problem is that butter isn't all fat, there's some water and some sugar in there too...that's why food sauteed in butter will brown so easily, the sugar. There are some recipes where it wouldn't work to substitute, like buttercream...if you need a non-butter substitute in American buttercream (as opposed to meringue buttercreams) then your substitute would be Crisco.
Here's a table of baking substitutions:
It is noted that there is no 1:1 substitution for using oil in place of stick butter. It's okay to substitute oil for melted butter (if that's what the recipe called for).
It seems that creaming sugar with oil (in a butter based recipe) can result in a cake that's a bit denser and oily.
Here's an interesting chat on substituting oil for butter (in baking) and some of the associated problems/suggestions: