I know I've read on here before if you want to change the oil in a recipe to butter how to convert it but I can't seem to find it. Does anyone know if a recipe calls for 1/2 cup of oil how much butter you would use instead?
Thanks for the help!!

honestly, it depends on the recipe...specifically whether you can get away adding the milk solids from the butter. ideally, you want to clarify the butter (turn it into ghee -- butter oil -- by melting and removing the foamy milk solids) and then you can use it measure for measure for oil.

thanks!