Description
This Whipped GarlicButter is the bomb! Literally. It will add a flavor bomb to anything to add it to. It adds quick and amazing flavor and saves time during cooking because you don’t have to layer as many spices. Anyone who is a garlic lover will be obsessed with this garlicbutter!
Ingredients
Scale
- 2 sticks butter
- 3–4 cloves garlic
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
Instructions
- Prep: Before making the garlicbutter, make sure you take the butter sticks out of the refrigerator 30 minutes before so it has time to soften.
- Combine: Place the two sticks of softened butter in a medium sized mixing bowl. Peel the paper layer off of the garlic and discard. Using a microplane, carefully grate the garlic over the top of the butter. Lightly tap the microplane against the side of the bowl to release the garlic into the bowl. You can also use your fingers to remove the garlic from the grater. Next, add the salt, garlic powder and dried parsley.
- Whip: Using an electric hand mixer, start whipping the butter on low speed. Gradually turn up the speed and continue whipping until the butter is light and fluffy. Store in an airtight container in the refrigerator for up to 1 week.
Notes
Vegan or Dairy Free Option: To make this recipe vegan or dairy free, just substitute the butter for plant-based butter.
Freezer Instructions: After you whip the butter, spoon it into a large piece of plastic wrap. Tightly fold up the plastic wrap and roll it into a log shape. Place the butter into a quart sized plastic freezer bag and freeze for up to 3 months. Defrost in the refrigerator the night before.