Vanilla Whipped Body Butter Project
I intensely rich, this Vanilla Whipped Body Butter is a treat for your skin. It's made by whipping melted cocoa butter, jojoba oil, and avocado butter until smooth. Vanilla Select Fragrance Oil adds a classic scent that pairs perfectly with cocoa butter.
Once this butter has cooled completely, it has a semi-firm texture. If you'd prefer it to be smoother and softer, you can decrease the amount of cocoa butter.
What You Need:
Vanilla Select Fragrance Oil - 2 oz
Short 8 oz Plastic Bail Jar - 10 jars
Avocado Butter - 1 lb
Organic Cocoa Butter Wafers - 1 lb
Jojoba Oil, Golden - 4 oz
Arrowroot Powder - 1 lb
Recipe
INGREDIENTS:
- Vanilla Select Fragrance Oil - 2 oz
- Avocado Butter - 1 lb
- Organic Cocoa Butter Wafers - 1 lb
- Jojoba Oil, Golden - 4 oz
- Arrowroot Powder - 1 lb
EQUIPMENT:
- Short 8 oz Plastic Bail Jar - 10 jars
Instructions
You will need:
- Three 8 oz. Bail Jars
- 8 oz. Cocoa Butter Wafers
- 6 oz. Avocado Butter
- 1 oz. Jojoba Oil
- 4 mL Vanilla Select Fragrance Oil
- 1 oz. Arrowroot Powder
Follow these steps:
1
Place 8 ounces of cocoa butter wafers and 1 ounce of jojoba oil into a heat-safe container. Melt in the microwave using 30-60 second bursts. Be careful when removing the container - it may be quite hot.
2
Allow the butter mixture to cool to around 90° F.
3
Add 6 ounces of avocado butter to a large mixing bowl. Use a hand or stand mixer to whip the butter until completely smooth. Add about 1/4 of the melted cocoa butter and continue to whip for about 30 seconds.
4
Continue adding small amounts of the melted cocoa butter until it's gone, whipping between each addition. Scrape down the sides of the bowl to ensure everything is thoroughly mixed.
5
Add 4 mL of Vanilla Select Fragrance Oil and mix thoroughly. Then, fold in 1 ounce of arrowroot powder with a spatula or spoon. Once it's mostly incorporated, use the hand or stand mixer to fully mix.
6
To achieve a fluffier texture (rather than a creamy texture) place the bowl in the fridge for about 30 minutes and allow the butter to cool to about 70-75° F. Remove from the fridge and whip again for about 30-60 seconds.
7
Spoon the butter into the bail jars, and enjoy! Store it in a dry, cool place. If you live in a very hot climate, you may want to store this butter in the fridge to prevent melting and to retain the fluffy texture.
Tutorial credits
Photographer: Amanda Kerzman
Vanilla Whipped Body Butter Project
- LEVEL Beginner
- TIME 1 hour
- YIELD Three 8 oz. jars
Project Description
I intensely rich, this Vanilla Whipped Body Butter is a treat for your skin. It's made by whipping melted cocoa butter, jojoba oil, and avocado butter until smooth. Vanilla Select Fragrance Oil adds a classic scent that pairs perfectly with cocoa butter.
Once this butter has cooled completely, it has a semi-firm texture. If you'd prefer it to be smoother and softer, you can decrease the amount of cocoa butter.
You will need:
- Three 8 oz. Bail Jars
- 8 oz. Cocoa Butter Wafers
- 6 oz. Avocado Butter
- 1 oz. Jojoba Oil
- 4 mL Vanilla Select Fragrance Oil
- 1 oz. Arrowroot Powder
Follow these steps:
1
Place 8 ounces of cocoa butter wafers and 1 ounce of jojoba oil into a heat-safe container. Melt in the microwave using 30-60 second bursts. Be careful when removing the container - it may be quite hot.
2
Allow the butter mixture to cool to around 90° F.
3
Add 6 ounces of avocado butter to a large mixing bowl. Use a hand or stand mixer to whip the butter until completely smooth. Add about 1/4 of the melted cocoa butter and continue to whip for about 30 seconds.
4
Continue adding small amounts of the melted cocoa butter until it's gone, whipping between each addition. Scrape down the sides of the bowl to ensure everything is thoroughly mixed.
5
Add 4 mL of Vanilla Select Fragrance Oil and mix thoroughly. Then, fold in 1 ounce of arrowroot powder with a spatula or spoon. Once it's mostly incorporated, use the hand or stand mixer to fully mix.
6
To achieve a fluffier texture (rather than a creamy texture) place the bowl in the fridge for about 30 minutes and allow the butter to cool to about 70-75° F. Remove from the fridge and whip again for about 30-60 seconds.
7
Spoon the butter into the bail jars, and enjoy! Store it in a dry, cool place. If you live in a very hot climate, you may want to store this butter in the fridge to prevent melting and to retain the fluffy texture.
Tutorial credits
Photographer: Amanda Kerzman