Whenever we go out for lunch, dinner, snacks – anything – we always seem to order bread along with our meals.

Something that I have always noticed is that many restaurants serve up different kinds of butter: herb, lemon, garlic – and so on. And, I love it!

Recently, when we were having some family over I decided to whip up some delicious lemon garlic butter so that our guests could enjoy it on their bread alongside their meal. It was a hit, and so I’ve begun making it more and more often. 

One way I’ve really been enjoying using this butter is when we’re cooking seafood or meat.

We have been grilling more since the weather has picked up here, and I love to place a piece of salmon in some tinfoil with a bit of this butter on the grill – it’s so delicious! 

How to make whipped butter?

Making whipped butter is super easy! 

Some people add milk to their butter and then use a beater to whip it together, I personally like to use oil to make the butter a little bit more creamy and smoothly whipped. You can do either though! 

Or, honestly, you don’t have to use either. If you simply beat the butter together, it will eventually take on a more whipped texture. The only difference is this will harden back to its usual butter state over time. 

How to Make Garlic Butter? 

Just like making whipped butter, making garlic butter is super easy. 

Now, you can do this in two ways: 

1. With actual garlic

2. With garlic powder

If you plan on using up your butter all within a couple of days, then you can definitely use a clove or two of garlic.

The amount you use depends on how much butter you’re making. I recommend 2 cloves for every 1/2 cup of butter – but I really love garlic. 

If you want your butter to last a bit longer then I recommend you use garlic powder. I typically would use 2 tsp of garlic powder for every 1/2 cup of butter.

You will be able to keep this in your fridge for as long as you’d like as the garlic powder will not go bad as actual garlic would.