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image of a small white bowl with whipped garlic butter in it. The butter has a small butter knife being pressed into it with a hand and fresh garlic cloves are near the bowl.
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2-Ingredient Whipped Garlic Butter

This whipped garlic butter, crafted from butter and fresh garlic, is a versatile addition to your cooking. Ready in just 10 minutes, it elevates steak, transforms homemade garlic bread, and enhances roasted vegetables with its rich, garlicky flavor. Easily kept in the fridge or saved in the freezer, this garlic compound butter is a flavorful addition to your kitchen.
Course Side Dish
Cuisine American
Diet Gluten Free
Keyword butter
Prep Time 10 minutes
Total Time 10 minutes
Servings 24 teaspoons
Author Taryn Solie

Equipment

Ingredients

  • 4 ounces butter one stick
  • 4 large cloves fresh garlic roughly 3 tsp pressed/minced

Instructions

  • Take the butter out of the wrapper and place it in a large microwaveable bowl. If the butter isn't soft to the touch, microwave it until it is. Start with 10 seconds then touch the butter to test its softness - you want it to be sticky but not melty. If it's still pretty hard, try 5 more seconds. You shouldn't need more than 20 seconds to soften it as you don't want it to start melting. Make sure to check all sides of the butter as the middle is usually what starts to melt first! If you start with room temperature butter, you shouldn't need to microwave it.
  • Use a hand mixer to whip the butter before putting the garlic in - this will help more easily incorporate the garlic. Start on a low speed and be careful not to splatter the butter outside of the bowl, gradually increasing the speed up to medium and whipping until the butter looks fluffy in the bowl.
  • Peel the skin off the garlic cloves, then use a garlic press to press the garlic into the bowl with the butter. Take a rubber spatula and gently scrape the butter and garlic into the middle of the bowl - this will help incorporate everything more easily. Use the mixer to combine them together, starting on low speed and increasing gradually to medium, until the butter once again starts to look fluffy.This should take no more than 5 minutes.
  • Use a spatula to gently scrape the herb butter out of the bowl and place it in a small dish to serve.

Notes

  • You can use a stand mixer to whip the ingredients together, just make sure the bowl isn’t cold as it will harden the butter.
  • The same goes for if you’re starting with already softened butter - make sure the bowl isn’t cold otherwise the butter will harden as you start to whip it, making it more difficult for the ingredients to combine.
  • If you don't have a garlic press, the next best option is to finely grate the garlic with a microplane. Or you can use a sharp knife and cutting board to mince the garlic though the texture of your garlic butter may be a little chunky.
  • Store the butter in the refrigerator for a couple weeks in an airtight container, or wrap it in plastic and freeze it for up to 6 months.