Place the Butter in a bowl on the counter to let it soften. Mean while, peel and finely chop the garlic. You could use a blender or food processor if you want to cheat. I use a small 6 inch cast iron pan, with enough Olive Oil to coat the bottom. Spread your Garlic evenly in the pan, and place in a cold oven. Now, preheat the oven to 350 degrees, once it reaches temperature the Garlic should be done.
DO NOT burn the garlic, burnt Garlic becomes bitter.
Take the Garlic out and mix it into the softened Butter. Move the mixture to a storage vessel, like a butter bell, small mason jar, even handy wrap. And place it into the refrigerator to harden back up.
Now, if you want a more oily end result. Go back and check out the 40 Cloves and Chicken recipe. I keep a jar for the left over Garlic and Oil from that. The Oil has taken the Garlic taste in, and the Garlic is soft. If you get it straight out the oven, the Garlic is like butter itself and is fantastic on toast