Briefly beat the butter in a bowl with a hand mixer, add the pressed garlic, curry and salt and mix in. (The amount of curry can of course be varied as desired) then fold in the cream cheese, add the herbs and mix everything well. Leave to infuse in the refrigerator for about 1 hour.
Variation: For an Italian-style herb butter, simply add fresh chopped basil and 1 tsp. tomato paste and use a little less curry. Mexican is with cumin and cayenne pepper.
I’m sure you can think of many other variations to the basic recipe. More cream cheese can also be used, then it becomes a bit ‘lighter’. Also goes great with pasta, as a substitute for sauce.