In this recipe, the cream is "whipped" in a food processor until soft peaks form. You could also whip the cream with a handheld balloon whisk or an electric mixer, whichever method you prefer. The cream is then seasoned simply with garlic, salt, and pepper. You can use it as a savory topping for soups and stews, or anytime when you might finish a dish with a drizzle of cream.


  • 200 milliliters cream
  • 1 teaspoon garlic
  • pepper
  • salt (to taste)


  1. Place the cream in a food processor.
  2. Mix on maximum speed until the cream is the texture and color of butter.
  3. Remove the butter from the food processor, being careful to drain the buttermilk.
  4. Place the drained butter in a bowl and season with salt and garlic and pepper mix.
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