Can you use margerine instead of butter in a recipe and if so how much margerine do you have to use to equal up to 2 sticks of real butter?

Answer

If a recipe calls specifically for butter than that is what you must use. It has to do with the percentage of oil present and the stability of the product. You are only ok to use margarine when the recipe says you can do so. Or if it calls for the use interchangibly with butter.

It is a one for one split. But pay attention to the water content.