Ingredients:

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 1 tbsp (15ml) heavy cream
  • 2 tbsp (8g) fresh flat-leaf parsley, finely minced
  • 1 tbsp (4g) fresh chives, finely minced
  • 1 tsp (2g) fresh thyme leaves
  • 2 cloves (6g) garlic, pressed or finely minced
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Place the softened butter and optional heavy cream into a medium mixing bowl. Using a hand mixer on medium-high speed, whip the butter for 2–3 minutes until the color turns from deep yellow to a pale, creamy ivory and reaches a soft-serve ice cream consistency.
  2. Reduce the mixer speed to low. Add the minced garlic, parsley, chives, thyme, salt, and pepper. Mix for 15–30 seconds until the herbs are evenly speckled throughout the butter; do not over-mix to avoid deflating the volume.
  3. Use a rubber spatula to scrape down the sides of the bowl. Transfer the whipped butter to a ramekin or roll it into a log using parchment paper for presentation.