Do you love garlic butter? Then you have to try whipped garlic butter – a light, creamy and completely irresistible take on the classic favourite.
Whipping the butter gives it a light, airy texture that melts beautifully over a steak, a baked potato or a slice of warm bread. This version is flavoured with freshly chopped parsley and grated garlic, which give it a wonderfully aromatic taste.
The butter keeps well in the fridge – just take it out 30-60 minutes before serving so it reaches the right consistency.
Whether you serve it with grilled vegetables, a juicy steak or a slice of crusty bread, whipped garlic butter takes any dish up a notch.
Tips for the whipped butter with garlic and parsley
Storage: The butter keeps in the fridge for several days – take it out 30-60 minutes before use.
Variation: Try it with fresh thyme or lemon zest for a twist.
Serving ideas: Perfect with grilled meat, baked potatoes, bread and roasted vegetables.
Whipped garlic butter
Ingredients
- 200 g butter
- 3 tbsp parsley, finely chopped
- 2 cloves garlic, grated or crushed
- 1/2 tsp coarse salt or flaky sea salt
Method
- Take the butter out of the fridge about an hour before whipping – it needs to be completely soft.
- Put the butter in a bowl and whip it in a stand mixer or with a whisk until pale and fluffy. This takes about 5 minutes.
- Then add the parsley, garlic and salt and whip for a couple of minutes more, until the butter is light and airy.
- Serve straight away – with good freshly baked bread.The butter can be made ahead and kept in the fridge – but it will naturally firm up. Take it out 1/2-1 hour before serving so it becomes soft and spreadable again – it keeps its light, airy texture well.
Nutrition
Premium
Kan det holde sig tre dage?
Hej Cecilie
Det kan det sagtens 🙂
Warm wishes, Dianna
Kan pisket hvidløgssmør kommes i en sprøjtepose, og portiomsanrettes?
Eller mister den sin luftighed?
Hej Astrid
Nej det tænker jeg absolut ikke den gør – så det vil jeg sige du sagtens kan gøre 🙂
Warm wishes, Dianna
Jeg kan anbefale, at piske friskost med hvidløg eller neutral med smørret, hvidløg og krydderurter. Det smelter ikke så hurtigt, dermed bruger man heller ikke så meget. Friskost light fungerer også.
Hej Charlotte
Ej det må jeg prøve, virkelig god idé – og så bliver den også mere kalorielet.
Tak for fif 🙂
Warm wishes, Dianna
Kan det fryses??
Lækkert!!