Homemade garlic butter is actually really easy! This recipe walks you through making your own butter from heavy cream and infusing it with homemade garlic confit and salt.
First, prepare the garlic confit: Bake the garlic bulb covered in oil for 30-40 minutes at 350F. Allow to cool. While the garlic bakes, make the butter: Whip the heavy cream on low speed until soft peaks form, then increase the speed until the buttermilk and butter separate. Squeeze the buttermilk out of the butter, then clean the butter with ice cold water until the water runs clear. Once the garlic confit has cooled, add it to a sifter and crush it into the butter. Finally, add the salt and combine until everything is thoroughly incorporated.
