by Jade Shutes
Ingredients for Whipped Shea Butter (all certified organic)
|Carrot infused oil||79.38g||35%|
|Essential oils 1%
|2g = 76 drops
- One hand held mixer
- Stainless steel double boiler
- 5 stainless steel spoons (to scoop out butters and put whipped butter into jars)
- 1 electronic scale that weighs grams and ounces
- 4 – 8 : 2 and/or 4 ounce glass jars
- Measuring cup and bowl
Step One: Gather all ingredients.
Step Two: Weigh all ingredients.
Step Three: Gently melt butters in double boiler
Step Four: Once close to melting, remove from heat. Dry bottom of pan. Then add carrot infused oil.
Step Five: Stir well with whisk or fork.
Step Six: Place bowl in freezer for about 15-20 minutes until it has formed a semi-solid sheen on the top.
Step Seven: Take out and whisk with beater.
Step Eight: Add essential oils and antioxidant
Step Nine: Whisk together for another 10-20 minutes. The longer you whisk the fluffier the butter.
Step Ten: Scoop into jars.
This takes a bit of time and patience. Use a smaller stainless steel spoon and move the butter into the jar. Tap jar on counter to get butter to fill container. Keep putting butter in and tapping on counter until butter comes to the ‘lip’ of the jar. Not the very top. It is perhaps 1/4 inch or so away from top. You can smooth top with tip of spoon.
Step Eleven: Label and date. The body butter should be good for up to 6 months. Keep cool (not in refrigerator) and use daily!
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