Simple Whipped Body Butter

Use our recipe calculator to convert the percentages below into grams.

One of the biggest complaints with body butters is that they are greasy. This recipe is non-oily due to the ingredients we are using which are all dry feeling.

75% mango butter (dry feeling butter)
24% hazelnut oil or macadamia nut oil (dry feeling oils)
1% fragrance oil

(If you find your body butter ends up grainy due to the batch of butter you have, you can replace 10% of your butter with ButterEz. And to increase the melting point for those hot summer days you can add 5% behenyl alcohol and reduce the liquid oils by 5%.

Process:-

Put all the ingredients in a bowl and put in the microwave. Heat on a low setting for a few seconds to soften it (but not melt it). Begin mixing the butter using a whisk attachment for your blender. If its too stiff to mix then put in the microwave again to make it softer.
• Continue mixing the butter for approximately 5-7 minutes.
• The butter will still be in a highly liquid form at this stage. Transfer the mixing bowl to the freezer for approximately 5-10 minutes.
• Remove from the freezer. The butter will still be in a liquid stage with the exception that a film of solid butter probably will have formed.
• Begin mixing the shea butter again for 5-10 minutes.
• Repeat the mixing to freezer process several times.
• Gradually, you will notice your butter firming up and becoming the consistency of whipped cream or frosting.
• It takes practice to get the timing right. Quickly chilling the butter for short intervals is important to help expedite, enhance and maintain the fluffy texture of your whipped butter. It’s also important because using a mixer creates friction and heat, and can actually keep the butter from cooling if you keep mixing it for too long. Also, if butter doesn’t cool quickly, it can become gritty. It’s also important not to overchill (freeze) your whipped butter.
• Whip the butter until it has the consistency of whipped cream/whipped egg white and then you are done.
• If you would like to make a sugar or salt scrub you can add the same weight of the butter/oil in salt or sugar and just mix it in. (if its sugar, use granulated).

TIP: if you fill your jars & later the whip falls like a souffle, you did not whip long enough, soften in microwave & start over. If the whip is too firm to spoon into jars, you whipped too long, soften in microwave & start over. Most people whip for 3 minutes then put it in the freezer for 3 minutes, then whip for 3 minutes & put it in the freezer for 3 minutes & so on until it’s firm enough to hold a peak.