Make your own garlic herb butter with this simple recipe. This butter is so fresh and tasty with garlic, dill, green onion, and sea salt!
I love butter. I really do. I used to be afraid of it because I grew up in the 90s during the “low fat everything era.” But things have changed and I find butter tasty and satiating and ultimately I eat less when I have a moderate amount of fat in my diet. I love adding organic, grass fed butter to my eggs, veggies, and meats. Um, have you ever had butter burgers? I’ll have to write a post on them, but they are amazing, plus low carb since you skip the bun!
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I bought a half gallon of heavy whipping cream at Costco and I’ve had a hard time using it up. Or using it much at all. I mean you can only eat so much Low Carb Strawberry Shortcake before you get a little burned out…right? So I was lamenting the whole thing in the car and one of my kids piped up, lets make butter! Of course! The kids made butter during Pioneer Day at school where they shook the heavy whipping cream in little jars and made their own butter.
Except, I’m not going to spend the time and arm power shaking jars of cream. So I pulled out my stand mixer and got to work.
I already had a bunch of salted butter, so I wanted something fun and flavorful. Garlic, green onion and dill are my go-to herbs to add flavor to anything, so that’s what I used. Now typically, I add a ton of garlic to things. It’s one of my favorite flavors, but don’t do that with butter. On my first attempt at making the homemade garlic herb butter, I added three cloves. Let’s just say that even the dog didn’t want to kiss me. My mistake. One clove of garlic is plenty!
Have your herbs and garlic chopped and ready to go. Pour the heavy whipping cream into the bowl and using the whisk attachment, start beating. I kept it on medium the whole time. If you don’t have a stand mixer, a hand mixer will work too, but your arms might get a little tired.
You will see the heavy whipping cream start to resemble whipped cream. Keep going. It will start getting thicker and thicker. The side of the bowl will have to be scraped down occasionally. Once it reaches the butter stage, the fat will start to separate from the buttermilk. Note the liquid starting to splatter in the video…
Let it keep mixing. It gets kind of messy at this point, so be sure to have a towel handy. I use a fine mesh strainer and pour out all the buttermilk. I save it to make buttermilk banana bread for my non-low carb friends and family, but you can discard it if you wish.
Squeeze the butter to get as much as the liquid out as possible. Put the butter back in the mixer and add the herbs and garlic and some sea salt. Turn the mixer back on to combine. More buttermilk might be released, and that’s okay, just discard it.
If you like dill and garlic, try this Garlic and Herb Cream Cheese Spread!
That’s it! Your own homemade tasty butter!
- 3 cups heavy whipping cream
- 1 tablespoon fresh dill, chopped
- 1 tablespoon green onion, chopped
- 1 clove garlic, minced
- 1 teaspoon sea salt
Add heavy whipping cream to a bowl and start mixing with a whisk attachment on medium until the solids and the liquids start to separate. Drain liquids from the butter and squeeze as much liquid from the butter as possible. Add herbs, garlic and salt and mix until combined. Drain any residual liquid.
Store in air-tight container in the fridge up to one week.
Serving Size:1 tablespoon
Amount Per Serving: Calories: 105 Total Fat: 12g Saturated Fat: 7g Unsaturated Fat: 3.4g Cholesterol: 31mg Sodium: 91mg Protein: 0.1g