Shea Body Butter or Cocoa Butter Paste
When I started a family, I became more health conscious. Paying attention to what I ate and what I put on my body, I subtracted as many chemicals as possible. I compound this recipe using knowledge built from educational experiences in the laboratories and kitchen. Simple, fast, and inexpensive to make this recipe my favorite go to for everyday use. If you know me, you likely have received this as a gift at some point.
COOKING AND CRAFTINGAESTHETICS
Shea Body Butter
(Substitute Cocoa Butter 1:1 ratio for Cocoa Body Butter)
Ingredients:
1 cup Shea Butter
1/2 cup olive oil, almond oil, or similar
1/2 cup coconut oil
*Optional- essential oils to mix:
Lavender, eucalyptus, orange, peppermint, or any other skin-friendly essential oil- 20 plus drops. Add until you are content with the mixture. Be creative here- you may use orange/almond, lemon/lavender, or other oils mixed. If you are allergic to any essential oils, simply substitute something you can use.
*You may use any combination of solid fat to oil. A mixture should comprise 75% solid fat to 25% oil. For example, you may use cocoa butter (75%) instead of almond oil (12.5%) and coconut oil (12.5%).
Directions:
1. Combine shea butter (or cocoa butter if using instead), olive, and coconut oils in a saucepan and melt on low heat until liquid.
2. When liquified, add approximately 20 drops of chosen essential oils. You may add one or more in combination.
Ie. adding peppermint and lavender is one of my favorite combinations, at about 20-30 drops total. Experiment to find a combination you prefer.
3. Gently stir well.
*Caution: hot oil will stay on your skin, may cause significant burns. Keep away from children.
4. Place mixture into a bowl with a lid and freeze for 1 hour, or cool until partially solidified.
5. Remove from cooler. Use a blender to whip for about 2 minutes, or to when texture resembles heavy whipped cream.
6. Spoon into storage jars with sealable lids.
*You may store your new body butter at room temperature- just note that if it gets too warm in the room, this may melt. You can reconstitute it using the same method for whipping with partial solidification
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I look for wide mouth mason jars about 16oz-25oz so that I can put a few months' supply in per use. I freeze the extra amounts (i.e. one batch makes 2-3 mason jars - I keep one out and freeze the other).
I prefer and purchased the 16 oz size as seen here, but your choice may vary. I give smaller sizes for gifts or to portion in take-along containers that easily fit into my purse.
