Check out my recipe for making Roasted Garlic Compound Butter!
If you’re as big of a fan of garlic as I am, then you are going to love my recipe for making Roasted Garlic Compound Butter!!
Roasted garlic compound butter can be used in so many dishes! Whether you are melting it on a piece of crusty bread, adding it to pasta sauce, cooking your fresh vegetables with it, or basting a beautiful filet mignon with it, roasted garlic compound butter adds a ton of great flavor!
For this recipe, I’ve used my own roasted garlic that I have prepared. I’ve got the full recipe and instructions on how to make your own roasted garlic here! Making your own roasted garlic couldn’t be easier. The toughest part is peeling the garlic. But, if you’re lucky you might be able to find cloves of garlic that are already peeled at the grocery store!! That’s right…already peeled! My roasted garlic recipe uses peeled garlic so that you don’t have to worry about the mess of squeezing the garlic cloves after roasting it!
What is compound butter?
Compound butter is basically just butter that has other things incorporated into it. There are endless ways to make compound butter. While I LOVE making roasted garlic herb butter, there are so many other ways to be creative and make your own compound butter!
You can add almost anything to butter and make a great compound butter. Think through what flavors you want to add to a dish. Once you identify the flavors that you want to add, find the ingredients that provide those flavors and then incorporate them into softened butter.
The key to a good compound butter is to mix everything together really well. You don’t want to end up with all of the spices or flavors in one piece of butter and nothing in another.
Depending on what type of compound butter you are making, you can use salted or unsalted butter. Make sure to always use room-temperature butter so that it mixes together with everything easily. And, I recommend that you always freeze the compound butter so that it can be sliced when served. If you use the compound butter right away, it will be very soft and will melt very quickly.
Tips for making Roasted Garlic Compound Butter:
Roasted garlic compound butter can be stored in the refrigerator in an air-tight container for up to 2 weeks or can be stored in the freezer for up to 3 months. If freezing, be sure to wrap the compound butter in parchment paper, put it in a ziplock bag, or put it in a sealed container. Do not freeze for more than a couple of hours in plastic wrap as the plastic wrap will not protect the compound butter from freezer burn or from flavors/scents from other items in the freezer.
Regular butter does not have any extra flavors added to it. It’s just butter. Compound butter is butter that has been mixed with other flavors and/or spices. The butter and flavors are mixed thoroughly so each slice has all of the flavors mixed in evenly.
No. Compound butter is not made with melted butter. Melted butter will not cool and harden uniformly. The butter will separate and you will not be able to get the butterfat, water, and milk solids to properly combine, even after chilling the butter. Use room temperature butter to make compound butter.
Roasted garlic butter is perfect for spreading on crusty bread, cooking with vegetables, basting steaks, and adding to mashed potatoes. Other variations of compound butter can be used to top desserts, use to cook eggs, spread on muffins, topping for fish, add to sauces, or use to flavor rice. If you can put butter on it, you can put compound butter on it too!
You can make compound butter out of almost anything. Add roasted garlic, cooked bacon, or fresh herbs like rosemary, thyme, dill, chives, basil, tarragon, or cilantro, or paprika. Adding citrus juice orange, lime, or lemon juice adds great flavors to fish dishes. Add honey, maple syrup, or cinnamon and sugar to make a sweet compound butter to add to desserts. You can even add in cheeses like parmesan cheese, blu cheese, or cheddar. Spice up compound butter by adding red pepper flakes or jalapeno peppers! The options are endless!
Looking for more of my favorite appetizer recipes? See more appetizer recipes here!
Ingredients for making Roasted Garlic Compound Butter:
Ingredient substitutions and tips for making Roasted Garlic Compound Butter :
The full ingredient list is found at the bottom of the post in the recipe card.
Butter- Room temperature salted butter. If you do not have salted butter, you can use unsalted butter and add salt to taste. Do not melt the butter. You want the butter to be soft enough to be mixed in the stand mixer but not soft enough that it does not stay together. Using melted butter for this recipe will not work.
Parsley- Dried or fresh parsley will work for this recipe. If using fresh parsley, be sure to chop it finely so that it mixes evenly throughout the butter.
Roasted Garlic- Roast garlic cloves in advance using this recipe: Roasted Garlic. (recipe is also included in the recipe card at the bottom of this post) Roasted garlic is made in the oven and uses 40 cloves (3-4 heads of garlic) of garlic and 2 tablespoons of Olive oil.
Steps for making Roasted Garlic Compound Butter-Make the Butter
Steps for making Roasted Garlic Compound Butter-Store the Butter
Directions for making Roasted Garlic Compound Butter:
Roasted Garlic
1. Preheat your oven to 400 degrees Fahrenheit or 204 degrees Celcius.
2. Separate the cloves of garlic from the garlic stalk. Discard the stalk and all the extra paper that flakes off of the garlic. Peel the garlic by smashing it on a cutting board with the back of a large knife or a pastry scraper. Trim the hard papery end off of each clove of garlic with a knife. Don’t trim too much off. You only want to cut off the part that looks dry and woody. Remove all of the inner peel/paper from the garlic cloves. Sometimes, it will slide off easily when you are trimming the hard papery part off.
3. Put all of the trimmed and peeled garlic cloves in a small roasting pan and drizzle with Olive oil. Use a spoon to move the garlic cloves around in the pan and make sure that all cloves have been coated with the oil.
4. Cover the roasting pan with foil. Bake at 400 degrees Fahrenheit or 204 degrees Celcius for 45 minutes. After 45 minutes, remove from the oven.
Compound Butter
1. In a stand mixer using the flat beater, mix the room temperature butter on medium speed until it is smooth and creamy.
2. Scrape the sides of the bowl with a spatula and then add the dried parsley. Mix on medium for about 15 seconds or until the parsley is mixed throughout the butter.
3. Scrape the sides of the bowl with a spatula and then add the roasted garlic. Mix on medium for about 15 seconds or until the roasted garlic is mixed throughout the butter.
4. Lay out a piece of plastic wrap that is about 18 inches long. Scoop the butter out of the mixing bowl and place it in the center of the plastic wrap. Leave about 4 inches of plastic wrap above and below the butter mixture. Fold the top and bottom of the plastic wrap up to create a log.
5. Twist each of the sides of the plastic wrap tightly, removing any extra air that might have gotten in. I like to lift the log up just by the plastic wrap on the sides and swing it in a loop. The log of butter will twist around itself, tightening the plastic wrap nicely. Double-wrap the butter log with another piece of plastic wrap. Make sure the plastic wrap is tight and there’s little to no air in it.
6. Freeze until hard (a couple of hours) and then remove the plastic wrap and slice as needed. Enjoy!
Pin Roasted Garlic Compound Butter on Pinterest for later:
Recipe
Roasted Garlic Compound Butter
Rate this Recipe Print Recipe Pin RecipeIngredients
Instructions
Make the Roasted Garlic
- Preheat your oven to 400 degrees Fahrenheit or 204 degrees Celcius.
- Separate the cloves of garlic from the garlic stalk. Discard the stalk and all the extra paper that flakes off of the garlic. Peel the garlic by smashing it on a cutting board with the back of a large knife or a pastry scraper. Trim the hard papery end off of each clove of garlic with a knife. Don't trim too much off. You only want to cut off the part that looks dry and woody. Remove all of the inner peel/paper from the garlic cloves. Sometimes, it will slide off easily when you are trimming the hard papery part off.
- Put all of the trimmed and peeled garlic cloves in a small roasting pan and drizzle with Olive oil. Use a spoon to move the garlic cloves around in the pan and make sure that all cloves have been coated with the oil.
- Cover the roasting pan with foil. Bake at 400 degrees Fahrenheit or 204 degrees Celcius for 45 minutes. After 45 minutes, remove from the oven.
Make the Compound Butter
- In a stand mixer using the flat beater, mix the room temperature butter on medium speed until it is smooth and creamy.
- Scrape the sides of the bowl with a spatula and then add the dried parsley. Mix on medium for about 15 seconds or until the parsley is mixed throughout the butter.
- Scrape the sides of the bowl with a spatula and then add the roasted garlic. Mix on medium for about 15 seconds or until the roasted garlic is mixed throughout the butter.
- Lay out a piece of plastic wrap that is about 18 inches long. Scoop the butter out of the mixing bowl and place it in the center of the plastic wrap. Leave about 4 inches of plastic wrap above and below the butter mixture. Fold the top and bottom of the plastic wrap up to create a log.
- Twist each of the sides of the plastic wrap tightly, removing any extra air that might have gotten in. I like to lift the log up just by the plastic wrap on the sides and swing it in a loop. The log of butter will twist around itself, tightening the plastic wrap nicely. Double-wrap the butter log with another piece of plastic wrap. Make sure the plastic wrap is tight and there's little to no air in it.
- Freeze until hard (a couple of hours) and then remove the plastic wrap and slice as needed. Enjoy!
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only.
Leave a comment and rate this recipe!
Keep scrolling to see my newest recipes!
-
Use Magic Shell Instead of Chocolate Chips as a Ninja Creami Mix-In
If you’ve been adding chocolate chips to your Ninja Creami ice cream as a mix-in and ending up with little frozen rocks in your ice cream, there’s a better way. Magic Shell is the easiest way to get little chocolate bits throughout your ice cream…without hurting your teeth. Here’s why it works so much better and how to use it. Why are chocolate chips a problem in Ninja Creami ice cream? Chocolate chips freeze hard. Really hard. When you add them to the ice cream, they turn into hard little solid chunks that are really hard to chew. In frozen […]
-
Ninja Creami Lemon Ice Cream
If you love lemon desserts, you’re going to love this Ninja Creami lemon ice cream. It’s bright, refreshing, and has the most perfect balance of sweet and tart from real lemon juice, lemon zest, and lemon extract. This is the kind of ice cream that’s perfect for a hot summer day…or any day! Jump to: Tips for making Ninja Creami Lemon Ice Cream Looking for more Ninja Creami Ice Cream Recipes? Ingredient tips and substitutions Directions for Making the Ice Cream Mixture Directions for Processing the Ice Cream Mixture Save for Later on Pinterest! Recipe Comments Lemon ice cream is […]
-
Ninja Creami Recipes With 3 Ingredients or Less
I like keeping a few Ninja Creami recipes in my back pocket that don’t need a long grocery list, and this collection is exactly that. Sometimes the simplest base ends up being the one I make the most. Jump to: Top Tips Ninja Creami Pineapple Sorbet Ninja Creami Strawberry Frozen Yogurt Ninja Creami Italian Ice Ninja Creami Peaches and Cream Ice Cream Ninja Creami Frozen Yogurt Ninja Creami Banana Chocolate Chip Lite Ice Cream Ninja Creami Peach Sorbet Ninja Creami Mango Sorbet Ninja Creami Watermelon Sorbet Comments Four of the nine recipes here are straightforward fruit sorbets, including Pineapple Sorbet, […]
-
Is It Normal for the Ninja Creami Paddle to Feel Wobbly?
If the paddle in your Ninja Creami processing lid feels a little loose or wobbly, you’re probably wondering if something is wrong. Nothing is wrong. Here’s why it’s like that and how to know your paddle is actually installed correctly. Is it normal for the Ninja Creami paddle to feel wobbly? Yes. A loose or wobbly paddle is completely normal on all Ninja Creami machines. It is designed that way. It will not affect how your ice cream processes and there is nothing wrong with your machine. Why Is the Paddle Loose? The Creamerizer paddle needs a small amount of […]
-
Ninja Creami Black Cherry Chocolate Chunk Ice Cream
If you love the combination of cherries and chocolate, you have to make this Ninja Creami black cherry chocolate chunk ice cream. It has real fresh cherry flavor, chunks of dark chocolate in every bite, and the most amazing creamy texture. Jump to: Tips for making Ninja Creami Black Cherry Chocolate Chunk Ice Cream Looking for more Ninja Creami Ice Cream Recipes? Ingredient tips and substitutions Directions for Making the Ice Cream Mixture Directions for Processing the Ice Cream Mixture Save for Later on Pinterest! Recipe Comments Cherries and chocolate are one of those classic flavor combinations that just works. […]
-
Can You Use Generic or Knock-Off Ninja Creami Containers?
This question comes up constantly in the Ninja Creami community. Can you use generic or knock-off containers? Here’s the honest answer, along with what I found when I actually measured them myself and where to find the real ones. Can you use generic or knock-off Ninja Creami containers? Technically, yes. Generic containers CAN work. But they can also cause the containers to get scratched, or cause the machine to malfunction. And using non-Ninja approved accessories can void your warranty. So yes, you can use knock-offs. But at your own risk. Many people swear that their Temu or Amazon third-party containers […]
-
Ninja Creami Strawberry Basil Goat Cheese Protein Ice Cream
If you’re looking for something a little different from your typical strawberry ice cream, you have to try this Ninja Creami strawberry basil goat cheese protein ice cream. It’s light, refreshing, and the goat cheese gives it this amazing tangy flavor that pairs perfectly with the fresh basil and sweet strawberries. Trust me, the goat cheese is what makes this one really special. This recipe comes in at 284 calories, 36 grams of protein, 8 grams of sugar, 9 grams of fat, and 18 carbs for the ENTIRE pint. Jump to: Tips for making Ninja Creami Strawberry Basil Goat […]
-
Can You Use Ice in the Ninja Creami?
One of the most important rules for keeping your Ninja Creami safe is this: no ice. That means no ice cubes, no crushed ice, and no pure frozen water. Here’s what that actually means, what counts as ice, and why water as part of a recipe is a completely different thing. Can you use ice in the Ninja Creami? No. You cannot put ice cubes or crushed ice into the Ninja Creami container. Pure water frozen alone is essentially ice and has the same problem. The machine is not designed to process ice and doing so can damage the paddle […]
-
Ninja Creami Strawberry Coco-Nut Protein Ice Cream
If you love the combination of strawberry, coconut, and chocolate, you have to give this Ninja Creami strawberry coco-nut protein ice cream a try. It’s creamy, packed with real strawberry flavor, and the toasted coconut goes surprisingly well with chocolate chips and walnuts. This recipe comes in at 374 calories, 36 grams of protein, 4 grams of sugar, 19 grams of fat, and 19 carbs for the ENTIRE pint. Jump to: Tips for making Ninja Creami Strawberry Coco-Nut Protein Ice Cream Looking for more Ninja Creami Protein Ice Cream Recipes? Ingredient tips and substitutions Directions for Making the Ice Cream […]
-
Is It Normal for the Ninja Creami Spindle to Stick Out?
If you look at your Ninja Creami and notice the spindle poking out of the bottom of the machine, you might wonder if something is wrong. Nothing is wrong. Here’s why it looks like that and what to expect. Is it normal for the Ninja Creami spindle to stick out? Yes. The spindle sticking out of the bottom of the machine when it is off is completely normal and exactly how it is supposed to look. It sticks out about an inch when the machine is not in use. It should not go all the way back up into the […]
-
Ninja Creami Super Strawberry Protein Ice Cream
If you love strawberry ice cream, this Ninja Creami super strawberry protein ice cream is going to blow your mind. It has fresh strawberry flavor from FOUR different ingredients, a creamy texture, and a really bright pink color. Trust me, you’re going to love this recipe. This recipe comes in at 215 calories, 35 grams of protein, 6 grams of sugar, 3 grams of fat, and 12 carbs for the ENTIRE pint. Jump to: Tips for making Ninja Creami Super Strawberry Protein Ice Cream Looking for more Ninja Creami Protein Ice Cream Recipes? Ingredient tips and substitutions Directions for Making […]
-
How to Get Rid of Ice on the Outside of Ninja Creami Ice Cream
Sometimes a layer of ice forms around the inside walls of the Ninja Creami container during freezing, sitting between the outer edge of the frozen base and the container. If that ice gets mixed into the ice cream when you process it, it can affect the texture and make it icier than it should be. Here’s how to fix it so that the ice cream is creamy instead of icy. Why does ice form around the outside of the frozen base? When the base freezes, moisture from condensation or from the base itself can collect between the frozen mixture and […]
-
Ninja Creami Taffy Apple Protein Ice Cream
Taffy apples are one of my favorite fall treats, and this Ninja Creami taffy apple protein ice cream tastes just like one. You get that sweet caramel flavor, real green apple, and chopped peanuts in every bite. It’s creamy, sweet, a little tart, and so much fun to eat. This recipe comes in at 293 calories, 33 grams of protein, 17 grams of sugar, 8 grams of fat, and 26 carbs for the ENTIRE pint. Jump to: Tips for making Ninja Creami Taffy Apple Protein Ice Cream Looking for more Ninja Creami Protein Ice Cream Recipes? Ingredient tips and substitutions […]
-
When to Use Re-Spin vs. Processing on Ice Cream Again in Ninja Creami
Re-Spin and the Ice Cream function on the Ninja Creami are not interchangeable. Using the wrong one at the wrong time will not give you the result you’re looking for and can even damage your machine. Here’s exactly when to use each one. What is the difference between Re-Spin and processing on Ice Cream? Ice Cream (and other processing functions) are designed to process a frozen solid base. Re-Spin is designed to further smooth a base that has just been processed, but came out with a texture that isn’t quite right. They are two different functions for two different situations. […]
-
Ninja Creami Caramel Cookie Supreme Protein Ice Cream
Caramel ice cream loaded with chunks of sugar cookie dough and pieces of Werther’s Original candies? Yes please!!! This Ninja Creami caramel cookie supreme protein ice cream is creamy, sweet, and tastes like a no-bake sugar cookie wrapped up in caramel ice cream with 30 grams of protein in the ENTIRE pint. This recipe comes in at 308 calories, 30 grams of protein, 7.5 grams of sugar, 7 grams of fat, and 31 carbs for the ENTIRE pint. Jump to: Tips for making Ninja Creami Caramel Cookie Supreme Protein Ice Cream Looking for more Ninja Creami Protein Ice Cream Recipes? […]
-
Ninja Creami Caramel Chocolate Chip Cheesecake Protein Ice Cream
Caramel, cheesecake, and chocolate chips all in one ice cream? Yes please!!! This Ninja Creami caramel chocolate chip cheesecake protein ice cream is thick, creamy, and has so much real caramel flavor with bits of Werther’s Original candies and chopped chocolate chips throughout every single bite. This recipe comes in at 315 calories, 30 grams of protein, 1 gram of sugar, 9.5 grams of fat, and 37 carbs for the ENTIRE pint. Jump to: Tips for making Ninja Creami Caramel Chocolate Chip Cheesecake Protein Ice Cream Looking for more Ninja Creami Protein Ice Cream Recipes? Ingredient tips and substitutions […]
-
Ninja Creami Cotton Candy Protein Ice Cream
If you love cotton candy, you have to try this Ninja Creami cotton candy protein ice cream. It tastes EXACTLY like the cotton candy you’d get at a carnival, has 31 grams of protein per pint, and it comes out pink, white, and blue right in the same container. You would never know it’s a protein ice cream! This recipe comes in at 357 calories, 31 grams of protein, 16 grams of sugar, 11.5 grams of fat, and 53 carbs for the ENTIRE pint. Jump to: Tips for making Ninja Creami Cotton Candy Protein Ice Cream Looking for more Ninja […]
-
Ninja Creami Strawberry Pretzel Pie Protein Ice Cream
If you have ever had strawberry pretzel pie at a summer BBQ or potluck, you know how good those flavors are together. This Ninja Creami strawberry pretzel pie protein ice cream takes that same combination of sweet strawberry, cheesecake, and crunchy pretzel and turns it into a thick and creamy frozen treat. I promise you would never know it has 33 grams of protein! This recipe comes in at 359 calories, 33 grams of protein, 10 grams of sugar, 4 grams of fat, and 50 carbs for the ENTIRE pint. Jump to: Tips for making Ninja Creami Strawberry Pretzel Pie […]
-
Ninja Creami Coffee Toffee Protein Ice Cream
If you love coffee ice cream, you have to try my recipe for Ninja Creami toffee coffee protein ice cream. It has the perfect amount of coffee flavor, a thick and creamy texture, and a really good crunch from the Heath chip mix-ins. I promise you would never know it’s a protein ice cream! This recipe comes in at 357 calories, 30 grams of protein, 19 grams of sugar, 13 grams of fat, for the ENTIRE pint. Jump to: Tips for making Ninja Creami Toffee Coffee Protein Ice Cream Looking for more Ninja Creami Protein Ice Cream Recipes? Ingredient tips […]
-
Ninja Creami Baseball Nut Protein Ice Cream
If you loved Baskin Robbins Baseball Nut ice cream as a kid, you have to try this Ninja Creami baseball nut protein ice cream. It’s a creamy vanilla base loaded with chopped cashews and homemade raspberry sauce throughout, and I promise you would never know it’s a protein ice cream. Jump to: Tips for making Ninja Creami Baseball Nut Protein Ice Cream Looking for more Ninja Creami Protein Ice Cream Recipes? Ingredient tips and substitutions Directions for Making the Ice Cream Mixture Directions for Processing the Ice Cream Mixture Save for Later on Pinterest! Recipe Comments Baseball Nut from Baskin […]
-
Ninja Creami Peach Cobbler Cottage Cheese Protein Ice Cream
I will be the first person to tell you that I HATE cottage cheese. I cannot stand the texture, the flavor, none of it. So when I tell you that this Ninja Creami Peach Cobbler Cottage Cheese Protein Ice Cream does not taste like cottage cheese, I mean it! I promise! This recipe comes in at 297.59 calories, 38.2 grams of protein, 21.11 grams of sugar, 4.23 grams of fat, and 27.68 grams of carbs for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts. Jump to: Tips for making Ninja Creami […]
Comments
No Comments