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I think this would work, if you have a recipe that calls for both crisco and butter,just sub. out the crisco for that amount of butter.
I would not leave it out to long
but it in the refrig and take out a little bit for you are going to use and give a whip to it.
Know I could be way wrong here since I a new,but if someone will come and post the right info.
this is just what I would do
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