8 oz of heavy whipping cream4 oz of garlic
salt and pepper to taste.
Set cream out on counter for about an hour to allow it to warm to room temperature, or at least close. (The only really different between whipped cream and butter is temperature and no one wants Garlic Whipped Cream, not even Dave.)
Roast garlic at about 350 for 10 or 15 minutes, or until cooked through. You don't need to peel the cloves, you can squeeze the garlic out once it roasts, but you need to at least separate them. I peeled them because I like the crispy, dark flecks you get that way.
Once cream is warm and garlic is cool, pour cream into food processor. You can either pulse it for 45 seconds or so at a time, or just turn the processor on and keep an eye on it. It will start to look a lot like whipped cream, but slightly yellower. As soon as it separates into butter and butter milk (Trust me, you'll know.) stop the food processor and drain off the buttermilk. Press the butter against the side of the processor bowl to squeeze out as much of the rest of the buttermilk as you can.
If you let the processor go too long, the buttermilk will be whipped back into the butter and is very difficult to separate back out. It can be done, but it's very time consuming.
Remove butter from processor bowl and give it a quick rinse and wipe to get the remaining buttermilk out, and put the butter back in. Add garlic and salt and pepper to taste and pulse in the processor until you have an even consistency. (You'll probably need more salt that you think,)
Enjoy!
