When you want to use butter, instead of oil, in a recipe, how do you convert it?

In most recipes, it should be fine to melt the butter and use it in the same qauntity as you would oil. Keep in mind that butter has a lower burning temp and is saltier, so you might not have to add extra salt if it is in the recipe.

It depends on what you're making and what the function of the oil is in the recipe. For most recipes, the amount is the same (tablespoon for tablespoon, cup for cup) but you may need to melt the butter, cream it or soften it prior to use, again depending on what you're using it for and what the fat is doing for the recipe (binding, carrying flavor, thickening, etc).

I use margarine...so, I am but sure if the same applies for butter...but on the wrapper around the sticks of margarine it gives the conversion from it to oil......it the butter does not have this..than I would melt it down and use the same measurements you need of the oil........

1 cup melted butter, margarine or shortening can be substituted for 1 cup oil. Note: Recipe results may vary. Texture and appearance may be affected.

It should be the same amount, however, it really depends on what you are using it for. If you are making a cake mix that calls for oil, substituting butter is not going to work. If it is just for sauteing in, it should work fine.

all you need to do is melt the butter in a saucepan, being careful not to burn it, and you'll have a liquid that you can measure as you would oil.