Black Garlic Butter Recipe (with Video)

Making the Butter
1. Add 6 cups of chilled heavy cream to the bowl of a stand mixer with a whisk attachment.
2. Turn on your mixer and beat the cream at moderately high speed until it holds soft peaks, 10 to 12 minutes.
3. As the buttermilk begins to separate, it will splash out of the bowl, so you should cover any open spaces with a towel or plastic wrap.
4. Increase speed to high and beat until the mixture separates into a pale-yellow butter and thin, liquid buttermilk, about 5 more minutes.
Straining and Kneading the Butter
1. Strain contents of the mixer into a cheesecloth over a bowl, then use your hands to knead and squeeze the mixture, letting the buttermilk drain into the bowl while the solids stay in the cloth.
2. Squeeze the butter in your hands until it's dense and creamy, about 5 minutes.
3. Smack with a wooden spoon to bring forth any additional moisture.
4. You can save the remaining buttermilk in the refrigerator for up to 1 week! Perfect for pancakes, dressings, or fried chicken.
Storing the Butter
1. Add salt or any other mix-ins and form into whatever shape you’d like to store.
2. Butter will keep for up to 1 week refrigerated or up to 1 month frozen.