- 5.5 oz. Unrefined Shea Butter (I got mine from SheaButter Cottage – an awesome shop with a wonderful owner!)
- 0.4 oz. DIY Coffee Bean Infused Almond Oil*
- 0.4 oz. DIY Vanilla Bean Infused Almond Oil*
- 5 Drops Grapefruit Essential Oil (EO)**
- 3 capsules Vitamin E Oil (roughly 0.15 oz.)
- Heatproof Bowl
- Gloves (to avoid contamination, you should also sterilize all your equipment)
- Electric Whisk
*You can use any carrier oil of choice it does not have to be the two I use. ** If you are pregnant DO NOT use any EO
Note: I live in the dessert and it is ALWAYS hot so I tend to prefer my Shea Butter whip a little on the firm side which is why I use more Shea Butter compared to Carrier Oil. If you live in moderate/cold weather you will probably want to use more Oil e.g. 2 – 3 oz. This will allow your butter to be light and soft. However, please keep in mind, the Oil is what makes the butter soft, and if your house is warm, there is a slight possibility that you butter might become too soft (if you increase the Oil amount). The opposite applies if you follow my recipe and you live in cooler climates or have a cold house. The whip might become too firm for you, so it really is a trail and error thing until you find the optimum ratio balance.
I use Essential Oil and vitamin E Oil for the nourishing benefits (read about them here) as well as the fact that they help extend the shelf life of the whip. The shelf life of your mix will depend on the expiry dates of your Raw Shea Butter and Carrier oil. E.g. if your Shea has a 1 year lifespan as well as your Oil then your butter should be good for at least 1 year (as long as you do not add water, dirt or contaminate the mix. If one of your ingredients has a shorter lifespan than the other, you will want to keep an eye out just to make sure it doesn’t start to look/smell funny.
- I first lightly melt down the Shea Butter in a double broiler. To double broil, I put a pot with water on the stove and bring it to a light boil and then place a heatproof bowl with the Shea over the pot. You do not need a lot of water, just enough to create steam under the heatproof bowl. I double broil on low heat for no more than 7 minutes. I do not completely melt it down while on the stove because the warmth from the melted butter will melt the rest.
- I then add the Carrier Oils to the melted butter, stir and place it in my freezer for 10 – 15 minutes.
- After it has become thick (you want it to be thick not firm) I scrape the Butter to the middle of the bowl with a spatula and then begin to whip. I use a whisk to whip the butter on a low setting at first and then move onto a higher setting later. Always scarping the sides to make sure all the butter is whipped.
- After a few minutes of whisking I add the Essential Oil and Vitamin E Oil to the whip and continue till I get the consistency I am happy with.
- I then transfer the butter into an airtight container. I am of course “extra” and use a piping bag to transfer the butter but a spoon/spatula will do and that is it!
I hope you like the start of my new series!