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Homemade Garlic Butter

  • Total Time: 10m


  • 1 pt Heavy cream (high fat content, at least 36%)
  • 2 tsp. Salt, to taste
  • 1/4 tsp. Garlic powder, to taste


  1. Pour the cold cream into a food processor. Whip until it separates, around 4-5 minutes, cleaning the sides as necessary.
  2. When you start to see buttery solids and cloudy liquids separate, add 4 tbsp water to help it separate further.
  3. Place a sieve over a bowl and pour in the butter and buttermilk. Squeeze the butter in your hands over the sieve to further extract buttermilk until it no longer drips.
  4. Stir in the salt and garlic powder, add more to taste.
  5. The buttermilk will stay good in the fridge for about a week, and the butter can be stored in the fridge for up to 6 weeks.