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–+ servings

Roasted Garlic Parmesan Whipped Butter

By: Nadia Aidi
|
Servings: 8 servings
A savory, nutty butter whipped together with roasted garlic, Parmigiano-Reggiano, heavy cream, and herbs until perfectly fluffy and creamy. Finished a crispy fried garlic topping, this savory butter is rich, packed with flavor, and spreads beautifully over a warm piece of crispy toast.
Prep 15 minutes
Cook 15 minutes
Roast Garlic 1 hour
Total 1 hour 30 minutes
Close-up view of savory whipped butter infused with roasted garlic and brown butter, topped with herbs and flaky salt, sitting next to toasted bread.

Equipment

Ingredients

  • 1 head garlic
  • 1 tbsp olive oil
  • 8 oz unsalted butter
  • 1/3 cup Parmigiano-Reggiano grated
  • 3 cloves garlic thinly sliced
  • olive oil for frying
  • 2 tbsp heavy cream
  • 1 lemon zest only
  • 1 tsp honey
  • 2 tbsp parsley chopped
  • 1 tsp oregano
  • flaky salt to taste

Toppings

  • 1 drizzle olive oil
  • chives chopped
  • Parmigiano-Reggiano freshly grated
  • flaky salt

Instructions

  • Roast the Garlic: Preheat oven to 400°F (204°C). Peel the loose outer layers from the head of garlic, leaving the bulb intact. Cut 1/4 to 1/2 inch off the top. Place the garlic in a garlic roaster, drizzle the top with 1 tbsp olive oil and cover. Roast for 1 hour, or until the cloves are soft.
    1 head garlic, 1 tbsp olive oil
  • Brown the Butter: Add butter to a saucepan over medium heat. Cook, stirring frequently, until the butter reaches a deep golden brown and develops a nutty aroma.
    8 oz unsalted butter
  • Chill the Butter: Transfer the butter to a mixing bowl and add half of the grated Parmigiano. Place the bowl over an ice bath and whisk until thickened.
    ⅙ cup parmigiano reggiano
  • Fry the Garlic: Place sliced garlic cloves in a cold small skillet and pour in enough olive oil to fully cover. Set the pan over medium-low heat and gently fry until the slices turn a light golden color, about 5 to 8 minutes. Remove with a slotted spoon let drain on a paper towel, then chop.
    3 cloves garlic, olive oil
  • Whip the Butter: Squeeze in the roasted garlic, remaining Parmigiano, heavy cream, lemon zest, honey, parsley, oregano, and salt to the chilled butter bowl. Using a hand mixer or stand mixer, whip until fluffy.
    ⅙ cup parmigiano reggiano, 2 tbsp heavy cream, 1 lemon, 1 tsp honey, 2 tbsp parsley, 1 tsp oregano, flaky salt
  • Assemble: Spoon the whipped butter to a serving dish. Drizzle of olive oil, and top with chives, freshly grated parmigiano, flaky salt, and the crispy garlic.
    chives, Parmigiano-Reggiano, flaky salt, 1 drizzle olive oil

Nutrition

Calories: 265kcal, Carbohydrates: 2g, Protein: 2g, Fat: 28g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 673mg, Potassium: 34mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 928IU, Vitamin C: 3mg, Calcium: 84mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info