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Whipped garlic butter that’s creamy and spreadable, layered with crispy garlic and shallots, honey, and flaky salt for a rich, savory bite with a touch of sweetness.
About the Dish
When I first started Food My Muse, flavored butters were a big part of my content. They’re a fun, low-lift way to elevate a dish or an event. Years later, I still love making flavored butters for hosting, and I’m excited to be adding new, really beautiful options back onto the site. This is a flavored variation of my classic whipped butter, built on the same light, airy base with savory garlic and shallots layered in.
This whipped butter not only looks great, it tastes great too. It’s a creamy cloud, perfect for spreading on bread. The toasted garlic and shallots layered inside add savory flavor with a crunch that makes this butter feel different from a typical garlic butter. And if you know me, you know I’m always thinking about balance, so the flaky salt and honey come in to round everything out.
Table of Contents
Prep the Ingredients
The Crunch
Shallots | Garlic | Olive Oil
Slice the shallots and garlic very thin and evenly. A mandoline works best here, especially for getting clean rings like you see in the photo. I like to use cut-resistant gloves so I can safely slice small pieces without worrying about your fingers. These can be fried the day before as long as you keep them in an airtight container or bag and leave them at room temperature.
The Butter
Unsalted Butter | Heavy Cream | Lemon Zest
The butter needs to be fully softened to room temperature so it whips correctly and stays light and airy. It should feel soft when pressed but not melted or greasy. If you’re short on time, cut the butter into pieces and let it sit at room temperature for about 20 minutes, or place it near the stove while you prep other ingredients, keeping it away from direct heat. Just make sure you don’t get it too melty because that can affect the texture also. Zest your lemon right before whipping and make sure that your cream is cold.
Ingredient Swaps
- Shallots: Yellow onion works if needed, but slice it very thin and expect a slightly stronger, more savory crunch instead of the softer sweetness you get from shallots.
- Heavy Cream: Half-and-half can be used in the butter if needed, but the whipped texture will be a little less plush and slightly less stable.
- Unsalted Butter: Salted butter is fine in a pinch, but go lighter on the flaky salt or skip it entirely so it’s not too salty.
Similar Recipes
- Whipped Butter: A simple whipped butter recipe that focuses on the airy texture. This is one that can be your base and you can eat it as is, or mix in your own flavors.
- Whipped Butter Radish Tower: This appetizer is gorgeous. The light whipped butter layered with crispy radish slices, herbs, and a bit of sea salt is such a classic but presented in a way you don’t usually see.
- Radish Herb Butter Terrine: This is more of a compound butter terrine. If you’ve never tried a cold slice of butter on bread, have you even lived? The butter is layered with fresh herbs and thin radishes, and then chilled. When you slice it, the inside is so pretty and elegant.
Nadia’s Tips
- This is one of those butters where timing helps, but you still have flexibility. Whipping the butter closer to serving keeps it at its lightest, but you can absolutely prep parts ahead without sacrificing the final result. I usually fry the garlic and shallots up to a day in advance and store them at room temperature in an airtight container. The rest of it comes together quickly and doesn’t need much prep.
- About an hour before serving, I’ll whip the butter when it’s just slightly cooler than room temperature, then assemble everything and let it sit out. That window keeps the butter creamy and spreadable without going slack.
- If you need to work further ahead, whip the butter earlier in the day and refrigerate it. Right before serving, give it a quick re-whip to bring it back to life. I like serving the flaky salt and honey on the side so people can finish theirs exactly how they want.
The Perfect Pairings
The Salty Vinegartini: A sharp, briny martini that cuts through rich butter and garlic. This one is also savory, and especially good when bread is on the table.
Chicken with Lemon Butter Sauce: Pan-seared chicken finished with a lemony butter sauce that keeps the menu going on a savory note but switches up the flavors. This is a great main to serve alongside the butter too.
Cheesy Potato Gratin Stacks: Individual potato stacks, gratin-style, with crisp edges and creamy center.
Burnt Basque Cheesecake: A straightforward, crustless cheesecake with deep caramelization. This classic is a great way to end your night.
Whipped Garlic Butter FAQ
Yes. You can fry the garlic and shallots up to a day in advance and keep them dry so they stay crisp. The butter can be whipped earlier as well, stored in the fridge, then let if soften a little and re-whipped briefly before serving to bring it back to a light, spreadable state.
Stored covered in the refrigerator, it keeps well for several days. It’s not as fluffy as when you first make it but it’s still good. Let it soften slightly, then give it a quick whip if you want to restore the airy texture.
Layering keeps the crunch intact and lets you get a little crisp bite with each swipe of butter instead of breaking them while mixing.
Yes. A hand mixer works too. The key is starting with fully softened butter so it whips smoothly and you get that cloud-like texture
Pop it into the fridge for a few minutes, then re-whip. That quick reset usually brings it right back into balance without changing the flavor.
Whipped Garlic Butter with Crispy Shallots and Honey
Equipment
- Mandoline Slicer, or knife
- Medium Skillet
- heatproof spatula, or chopsticks
- paper towels
- Mixing bowl
- hand mixer, or stand mixer
Ingredients
The Crunch
- 2 shallots, thinly sliced
- 2-3 garlic cloves, thinly sliced
- olive oil, for frying
The Whipped Butter
- 8 oz unsalted butter, room temperature
- 2 tbsp heavy cream
- 1 lemon, zest only
- 1-2 tbsp garlic shallot oil
The Serving
- honey
- flaky salt
- crusty bread
Instructions
- Fry the Shallots and Garlic: Place the shallots and garlic in a cold medium skillet and pour in enough olive oil to fully cover them. Set the pan over mediu- high heat for 1 minute, then reduce the heat to low. Gently fry, separating the slices with chopsticks or a spatula, until lightly golden, about 12-15 minutes. Remove and transfer to a paper towel to drain and cool. Reserve 2 tablespoons of the oil for the butter. Once cooled, give them a rough chop.2 shallots, 2-3 garlic cloves, olive oil
- Whip the Butter: In a mixing bowl, add the room temperature butter, heavy cream, lemon zest, and garlic shallot oil. Whip with a hand mixer or stand mixer until light and fluffy, about 2-3 minutes, scraping down the sides as needed.8 oz unsalted butter, 2 tbsp heavy cream, 1 lemon, 1-2 tbsp garlic shallot oil
- Assemble and Serve: Now we layer, add a spoonful of the whipped butter into a serving dish and sprinkle some of the crispy shallots and garlic. Repeat this until you have used all the butter and have a nice tower. Finish with more of the shallots and garlic, a drizzle of honey and a pinch of flaky salt. Serve with warm crusty bread.honey, flaky salt, crusty bread
Kitchen Cam
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
