Making your own Whipped Body Butter - Photos of each step.

STEP 1 - Choose your butters and oils. Research and study them, it will bring you back to chemistry. They are all composed by different sets of fatty acids with different properties.

ALSO: You need study their texture, some are dryer others very greasy, you need to mix thinking about properties AND how it will feel on your skin.

ALSO II: Study the shelf life of the oils and butters you are using, if they are too short you should add a natural preservative.

The ratio butter:oil is usually 85% - 15% but it depends on the oils and butter you are using!

These are the oils and butters I use, you can read more about the rainforest products in this blog.

STEP 2 - Melt all your butters and oils on a double boiler. Meaning, don't just put the stuff directly over the heat, I don't recommend microwave. The easiest way is to use a very clean glass jar, be careful not to move it from heat to cold surfaces as it may crack. 

STEP 3 - Let it sit until it solidifies a little. You can put it on the fridge or just leave it out as the butters are solid at room temperature. If you put it in the fridge keep and eye on it so you won't have to re-melt. This is the perfect consistency to start whipping. 

STEP 4 - WHIP IT!!! WHIP IT GOOD! I have a mixer just for my butters.

STEP 5 - Keep on whipping, it will start getting lighter and fluffier and the volume will increase. Depending on the material you used it may take longer.

It is ready, when you turn the bowl sideways and nothing moves! It is supposed to be a lot lighter than when you started whipping and the volume should double.

IMPORTANT: have a set of containers just for your butters and make sure everything is very clean, I don't add any preservatives because this is an anhydrous product (without water) and my oils and butters have a somewhat longer shelf life.

You should mix your essential oils after melting and before whipping. 

If it feels to greasy or too hard you can always re-melt and add more of the other butter that will meet the balance you want for your product. My first recipe took 2x more shea butter than cocoa (cocoa butter is very hard) but I had to adjust the second time I made it because the shea butter I had gotten was greasier (more refined) so I added more cocoa.  Good luck and contact me with any questions.

SHOP for oils and butters!