If you have never made garlic and herb butter from scratch, this is one of those recipes that instantly makes you feel like a kitchen wizard. It is simple, satisfying, and delivers huge flavour with very little effort. This homemade garlic and herb butter is rich, fresh, and far superior to anything shop bought. Once you try it, you will never go back. This recipe makes 4 sticks or make it in a few batches for more!
Garlic and herb butter is a classic kitchen staple that elevates simple ingredients into something indulgent and full of flavour. Made from cream and fresh herbs, it has roots in European cooking where butter is used as both a seasoning and a sauce. Homemade garlic and herb butter allows complete control over freshness, balance, and intensity, making it far superior to store-bought versions.
This recipe is the perfect homemade Christmas recipe and works great on my homemade Christmas focaccia! For other Christmas recipes, see my Christmas recipe category.
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Ingredients
Double cream - The base of the recipe. Its high fat content allows it to separate into butter and buttermilk. I like using good quality cream because the flavour of garlic and herb butter depends entirely on it.
Fresh parsley - Adds freshness and a mild peppery note, keeping the garlic and herb butter light while giving it a vibrant green finish.
Fresh rosemary - Provides a deep, savoury flavour. I love using it in garlic and herb butter for serving with roast potatoes, lamb, or steak.
Fresh thyme - Brings warmth and earthiness, helping balance the flavours so the garlic and herb butter tastes rounded rather than sharp.
Fresh sage - Adds richness and a subtle aromatic note. I like using sage because it makes the garlic and herb butter feel more indulgent.
Sea salt flakes - Essential for seasoning and preservation. Flakes dissolve gently and season the garlic and herb butter evenly.
Fresh garlic - The key flavour. It gives the garlic and herb butter its savoury punch. I prefer fresh garlic for its clean, aromatic taste.
See recipe card for quantities.
Instructions
- Step 1: Add the fridge cold double cream to the bowl of a stand mixer fitted with the whisk attachment. Start mixing on a medium speed. During the first stage the cream will thicken and become softly whipped. At this point it looks like pillowy whipped cream and holds gentle peaks.
- Step 2: Continue whisking and slowly increase the speed to medium-high. The cream will become stiffer and slightly grainy as the fat begins to clump together. keep mixing and you will see the magic happen. The butter will suddenly separate from the liquid in the sloshing stage, at this stage, cover the stand mixer bowl with a tea towel or guard to prevent spilling and turn down speed a little if you need. The solids will clump onto the whisk and the pale liquid left behind is buttermilk.
- Step 3: Once the butter has fully formed, stop the mixer. Remove the butter from the whisk and gently squeeze it to release as much buttermilk as possible. You can save the buttermilk for pancakes, baking, or marinades. Transfer the butter into a bowl of ice cold water or very cold water. Press and rinse the butter to wash away any remaining buttermilk. Add the chopped herbs, garlic, and sea salt. Stir until everything is roughly and evenly distributed. Taste the butter before shaping. Adjust salt or garlic while it is still soft, as flavours mellow once chilled.
- Step 4: Remove the butter from the water and place it into a clean bowl. Spoon the butter onto parchment paper and flatten it into a neat rectangle. Shape it tightly, then slice into portions if you like.
To package
Wrap each piece in parchment paper and secure with string or tape. Stored in the fridge, this garlic and herb butter will keep well for around one week. You can also freeze it for several months, making it perfect for last minute flavour boosts.
Hint: Use very cold cream straight from the fridge. Cold cream separates more cleanly, giving you better butter formation and less mess. Warmer cream can overwhip unevenly, making the process slower and harder to control. Also make sure to finely chop the herbs so they distribute evenly throughout the butter. Larger pieces can overpower individual bites and make slicing less neat. Even distribution ensures every piece of garlic and herb butter tastes balanced.
Substitutions
Double cream – Use whipping cream for a slightly lighter butter or high-fat single cream in a pinch, though it may take longer to separate and yield less butter.
Parsley – Swap for chives for a mild onion note or fresh coriander if you want a brighter, more citrusy flavour profile.
Rosemary – Replace with oregano for a softer herbal taste or marjoram for a sweeter, less piney flavour.
Thyme – Use lemon thyme for a subtle citrus lift or dried thyme if fresh is unavailable, using less as it is more concentrated.
Sage – Substitute with basil for a sweeter, fresher finish or tarragon for a gentle aniseed note that still feels rich.
Sea salt flakes – Use fine sea salt for more even seasoning or kosher salt for a clean, neutral saltiness.
Fresh garlic – Replace with roasted garlic for a mellow, caramelised flavour or garlic paste for convenience and a smoother texture.
Variations
Lemon Garlic and Herb Butter - Add finely grated lemon zest and a small squeeze of lemon juice to brighten the butter. This version of butter is perfect for fish, grilled vegetables, or spooned over roasted asparagus for a fresh, zesty finish.
Chilli Garlic and Herb Butter - Stir in chilli flakes or finely chopped fresh chilli for gentle heat. This garlic and herb butter works beautifully with steak, corn on the cob, or brushed over flatbreads before baking.
Variation 3: Roasted Garlic and Herb Butter - Swap raw garlic for roasted garlic to create a sweeter, mellow flavour. This garlic and herb butter is ideal for spreading on warm bread, melting into mashed potatoes, or serving with roast chicken.
Equipment
Storage
Garlic and herb butter should be stored properly to maintain freshness, flavour, and food safety. Once shaped and wrapped tightly in parchment paper, place it in an airtight container or sealed bag to prevent it absorbing fridge odours. Stored this way, garlic and herb butter will keep well in the refrigerator for up to one week.
For longer storage, freezing is ideal. Wrap the butter securely in parchment, then add a layer of foil or place it in a freezer-safe bag. Label with the date and freeze for up to three months. Slice before freezing if you want easy portions.
When ready to use, thaw the butter in the fridge rather than at room temperature to preserve texture and flavour. Avoid refreezing once thawed. Always use clean utensils when slicing to extend shelf life and keep the butter tasting fresh.
Top Tip
Always wash the butter in cold water after churning. Removing excess buttermilk improves flavour and helps the garlic and herb butter last longer by reducing moisture that can cause spoilage.
FAQ
Homemade butter will last up to one week in the fridge in the UK if rinsed well and stored in an airtight container. If frozen, it can last up to three months without losing flavour or texture.
Your homemade butter is ready when the fat fully separates from the liquid. You will see solid butter clumping together and buttermilk left behind, and the butter will feel firm rather than creamy.
If you do not rinse homemade butter, leftover buttermilk remains trapped inside. This shortens shelf life, causes faster spoilage, and can give the butter a sour or off flavour over time.
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Recipe
Homemade Garlic & Herb Butter in the Stand Mixer
Equipment
- Stand mixer
- Mixing bowl
Ingredients
- 600 ml double cream
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme leaves finely chopped
- 1 tablespoon fresh sage finely chopped
- ½ teaspoon sea salt flakes
- 1-2 cloves garlic minced
Instructions
- Add the fridge cold double cream to the bowl of a stand mixer fitted with the whisk attachment. Start mixing on a medium speed. During the first stage the cream will thicken and become softly whipped. At this point it looks like pillowy whipped cream and holds gentle peaks.600 ml double cream
- Continue whisking and slowly increase the speed to medium-high. The cream will become stiffer and slightly grainy as the fat begins to clump together. keep mixing and you will see the magic happen. The butter will suddenly separate from the liquid in the sloshing stage, at this stage, cover the stand mixer bowl with a tea towel or guard to prevent spilling and turn down speed a little if you need. The solids will clump onto the whisk and the pale liquid left behind is buttermilk.
- Once the butter has fully formed, stop the mixer. Remove the butter from the whisk and gently squeeze it to release as much buttermilk as possible. You can save the buttermilk for pancakes, baking, or marinades. Transfer the butter into a bowl of ice cold water or very cold water. Press and rinse the butter to wash away any remaining buttermilk.
- Remove the butter from the water and place it into a clean bowl. Add the chopped herbs, garlic, and sea salt. Stir until everything is roughly and evenly distributed. Taste the butter before shaping. Adjust salt or garlic while it is still soft, as flavours mellow once chilled. Spoon the butter onto parchment paper and flatten it into a neat rectangle. Shape it tightly, then slice into portions if you like.1 tablespoon fresh parsley, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme leaves, 1 tablespoon fresh sage, ½ teaspoon sea salt flakes, 1-2 cloves garlic
- Wrap each piece in parchment paper and secure with string or tape. Stored in the fridge, this garlic and herb butter will keep well for around one week. You can also freeze it for several months, making it perfect for last minute flavour boosts.