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> Recipe Box > Whipped Shea Butter Recipe
Introduction:
Whipped Shea Butter is a decadent treat for your skin. It is light, soft
and creamy and contains all the nourishing properties of the Shea
Butter and the essential oils
that you add to it. The consistency of Whipped Shea Butter is similar
to that of whipped cream. It is a bit tricky and time consuming to make,
but the results are well worth it.
This recipe will make approximately four
4 ounce jars of whipped shea butter. This recipe may be doubled.
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| Whipped Shea Butter Tucked Into an
Easter Basket |
Ingredients:
- 8 ounces Shea Butter
- 1 Tbs. Jojoba
- 1/2 tsp. Vitamin E Oil (preferably T-50 or T-80)
- 1/4 tsp. Essential Oil
- 1/16 tsp. Pearlescent Mica Powder for Color (optional)
Directions:
- Have a large mixing bowl ready that is capable of withstanding both
hot and cold temperatures.
- Ensure that there is enough room in your freezer to accommodate the
large mixing bowl.
- Using a double boiler, heat water to boiling in the lower portion
of the double boiler.
- Reduce heat to medium.
- Add the shea butter to the top section of the double boiler and allow
to melt. Stir regularlily.
- Using a candy thermometer, adjust the temperature of your stove until
the shea butter reaches 175 degrees F.
- Continue to heat the shea butter at 175 degrees F for 20 minutes.
Try not to heat the butter much higher than 175 degrees F as that may
damage some of its nutritive constituents.
(Heating to this temperature for this duration prevents the shea
butter from turning gritty. Shea butter has a tendency to form a gritty
texture if it is melted to quickly.)
- Shea butter is flammable. Keep an eye on it as it is being heated.
- After the shea butter has been heated, quickly transfer it to the
large mixing bowl.
- Quickly add the jojoba and Vitamin E oils. Do not add the essential
oil or optional pearlescent mica powder yet.
- Begin mixing the shea butter using a mixer. If you have a whisk attachment
for your mixer, use that instead of the beater heads. A stick blender
may be used, but I've found the results to not be as ideal.
- Continue mixing the shea butter for approximately 5-7 minutes.
- The shea 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 shea butter will still be in a liquid
stage with the exception that a film of solid shea 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 shea butter firming up and becoming
the consistency of whipped cream or frosting.
- It takes practice to get the timing right. Quickly chilling the shea
butter for short intervals is important to help expedite, enhance and
maintain the fluffy texture of your whipped shea butter. It's also important
because using a mixer creates friction and heat, and can actually keep
the shea butter from cooling if you keep mixing it for too long. Think
of a Vitamix blender and its ability to turn water and veggies into
hot soup in minutes due to the friction. Also, if shea butter doesn't
cool quickly, it can become gritty. It's also important not to overchill
(freeze) your whipped shea butter.
- Once the whipped shea butter has the consistency of whipped cream,
add your chosen essential oils. Be sure to follow all safety
precautions when selecting essential oils or an essential oil blend
to include in this recipe.
- Mix again for several minutes to ensure the essential oils are evenly
distributed.
- If you wish to color your whipped shea butter, add 1/16 tsp. of pearlescent
mica powder and mix well. If the color is too light, you may add an
additional 1/16 tsp. Your final color should remain very pale. It is
very important not to heavily color the shea butter because too much
will tint the skin when your whipped shea butter is applied.
Idea:
Before adding the essential oils and pearlescent micas, you can divide
your batch into two clean mixing bowls and separately add different essential
oils and pearlescent micas. If you do half your batch at that stage, be
sure that you half the amount of essential oils and micas that you add
to each half batch.
Packaging:
Spoon your Whipped Shea Butter into 4 ounce containers and label them.
Include the date that you made the butter on your label.
Shelf Life:
With the exception of the anti-oxidant properties of the Vitamin E
oil, this Whipped Shea Butter Recipe does not contain preservatives.
For maximum freshness, use the Whipped Shea Butter up
within a month and discard any that hasn't been used within that time.
With how luxurious Whipped Shea Butter feels and with how good it is on
the skin, you'll probably use it up before a month is over with anyhow.
Because you will be exposing your whipped shea butter
to bacteria and other contaminants each time you reach into the container
to take out product, this whipped shea butter will have a much shorter
shelf life than similar commercial products.
To keep your whipped shea butter fresh for as long as
possible, store it in a cool location and try to ensure that your hands
are clean when you use it.
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