Today in the kitchen: making face butter to work out proportions on request from my sister.
Butters are quite simply a mixture of solid fats with a small quantity of liquid oil. No beeswax. Essential oils optional. I sometimes use only shea as the butter and leave out the cocoa butter, when I do that I use 75 grams of shea butter instead. I use unrefined butters but refined works too. I also use violet and rose infused almond oil, infused oils are lovely in this butter and can be substituted for the sweet almond oil. Mountain Rose Herbs is where I get my essential oils, butters, and carrier oils.
My essential oil combinations of choice are:
- lavender, mint, patchouli
- ylang ylang, clary sage, patchouli
- geranium, neroli, patchouli
35 grams coconut oil
35 grams cocoa butter
35 grams shea butter
35 grams sweet almond oil
30 drops essential oils
1 tsp. Vitamin E oil
The method is simple.
Use a double boiler to slowly melt the solids (butters and coconut oil).
Pour into into another bowl and after it’s cooled on the counter for 10-15 minutes, put it in the fridge or freezer if you’re in a hurry.
The key is that it should start to harden around the edges but still be somewhat soft.
Add the sweet almond oil then using a mixer whisk it until creamy and fluffyish.
Add the essential oils and Vitamin E oil. Whisk.
Return the bowl to the fridge for 10-15 minutes to set..
Take it out of the fridge and let it soften enough to be able to whisk it again.
This time whisk it for 5-10 minutes until it’s doubled in volume.
Now it’s done, so don’t eat it even though it looks good enough to, instead scoop it into jars or tins for use.
This recipe makes approximately 8 oz.
If your home is quite warm, it may soften so in that case keep it in the fridge. It does stiffen in cooler weather, which is when I like to make a batch to send in the mail.