Substitute an equal amount of transfat-free vegetable shortening or 3/4 cups of oil for each cup of butter. Canola oil is best. Fruit purees (applesauce, prunes baby-food fruits) are often used in place of butter. Try to use recipes that have been reworked for butter substitutions.
Depending on what you are making, you can sometimes substitute margarine or Crisco. However, you may notice a difference in the browning, rise, or texture of your baked goods.
