Whipped Body Butters

How To Make Whipped Body Butters?

Whipped Body Butters are soft and fluffy. It is the whipping that makes them super creamy and luscious. They’re so light and soft when you first whip them up that they seem ready to eat. But don’t eat them, instead apply them to your skin all over. Just superb.

They can feel a bit greasy as you first put them on. I think it’s the effect of the whipping.

But they then soak right into the skin and are just gone. Amazing. Store them in small mason jars with plastic lids. So nice. This is a great smooth creamy butter that you can use anytime.


  • ½ cup coconut oil
  • ½ cup cocoa butter
  • ½ cup shea butter
  • ½ cup apricot kernel or sweet almond oil
  • Essential Oils: 10 to 30 drops total depending on the oil you choose. Lavender, sweet orange and peppermint make a lovely mix for this butter.

Directions: Melt all the ingredients at the lowest possible heat first. Place the coconut oil, cocoa butter and shea butter in the bowl over a small saucepan which has simmered and been removed from the heat. Stir until the ingredients are well melted and mixed.

Whipped Body Butters
Whipped body butters recipe made with coconut oil

Remove the bowl from the pan and allow it to cool for at least 10 minutes. If you have a thermometer, test the temperature and wait until it is below 115°F. It will begin to firm up as the temperature drops, but not significantly until it’s below 100°F.

Add the apricot kernel oil and mix well. Add your essential oil drops, stirring to incorporate.

Cover the bowl with a clean cloth and place it in the refrigerator until solid but still soft, about 10 to 20 minutes. Remove from refrigerator and whip with a hand mixer for 10 minutes until fluffy like whipped cream or icing.

Return to the refrigerator to set for 15 minutes, then spoon into glass mason jars and seal. You can keep this in the fridge or in a cupboard out of the light.

Most indoor temperatures are cool enough for it to stay set up as butter, but if you live in a very warm climate, you may need to keep it in the refrigerator.

Tip: If you have a kitchen-aid stand mixer, use the stand mixer bowl to melt the oils in the saucepan, transfer the bowl to the refrigerator and then pop it into the stand mixer and use the whisk attachment to whip the butter. It is faster for melting due to the nice steep bowl and solid foot and whips faster as well with the whisk attachment

Originally posted 2020-04-25 22:44:14.

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