Bubbling Berry Bath Truffle Project
These Bubbling Berry Bath Truffles are full of color and sparkle! The combination of baking soda and citric acid creates a mild fizzing reaction. The addition of SLSA creates bubbles, while cocoa butter and mango butter add moisture. They're scented with Bramble Berry Fragrance Oil, which gives them a sweet and fruity scent.
Once the ingredients are combined, an ice cream scoop is used to create the cute shape. Pink EcoGlitter is sprinkled on top for the perfect finishing touch.
The bath truffles need about 3-4 days to dry and harden before use. We recommend filling your bathtub about 3/4 of the way, then breaking the truffle up under the faucet to activate the most bubbles. Because of the skin-loving butters in this recipe, the bubbles are dense, creamy, and moisturizing. Thanks to the polysorbate 80, we found the micas blend with the water and leave very little color on the tub.
The recipe makes about 18 truffles, depending on the size of your scoop. That means you have plenty to give to loved ones! We like to package them in small plastic bags or jars so they stay intact.
Need other bath bomb making supplies? Check out these DIY bath bomb kits.
What You Need:
Sodium Bicarbonate - 1 lb
Citric Acid - 1 lb
Cream of Tartar - 2 oz
Deodorized Cocoa Butter Wafers - 1 lb
Sodium Lauryl Sulfoacetate - SLSA - 1 Jar
Polysorbate 80 - 1 oz
Mango Butter - 1 lb
Champagne Extract - 1 oz
Queen's Purple Mica - 1 oz
Rose Pearl Mica - 1 oz
Pink EcoGlitter - 1 oz
Bramble Berry Fragrance Oil - 2 oz
Glycerin - Liquid - 1 lb
Merlot Sparkle Mica - 1 oz
Recipe
INGREDIENTS:
- Sodium Bicarbonate - 1 lb
- Citric Acid - 1 lb
- Cream of Tartar - 2 oz
- Deodorized Cocoa Butter Wafers - 1 lb
- Sodium Lauryl Sulfoacetate - SLSA - 1 Jar
- Polysorbate 80 - 1 oz
- Mango Butter - 1 lb
- Champagne Extract - 1 oz
- Queen's Purple Mica - 1 oz
- Rose Pearl Mica - 1 oz
- Pink EcoGlitter - 1 oz
- Bramble Berry Fragrance Oil - 2 oz
- Glycerin - Liquid - 1 lb
- Merlot Sparkle Mica - 1 oz
EQUIPMENT:
Instructions
You will need:
- 25 oz. Baking Soda (Sodium Bicarbonate)
- 7 oz. Citric Acid
- 4 oz. Cream of Tartar
- 15 oz. SLSA
- 4 oz. Cocoa Butter
- 6 oz. Mango Butter
- 0.5 oz. Champagne Extract
- 1 oz. Polysorbate 80
- 1 oz. Liquid Glycerin
- 0.6 oz. Bramble Berry Fragrance Oil
- 1 tsp. Queen's Purple Mica
- 1/4 tsp. Rose Pearl Mica
- 1/4 tsp. Merlot Sparkle Mica
- Pink EcoGlitter
Follow these steps:
1
In a small heat-safe container, add 6 ounces of mango butter, 4 ounces of cocoa butter, and 0.5 ounces of champagne extract. Place the container in the microwave and melt the butters using 30-60 bursts. The cocoa butter takes a little while to melt. Be careful when removing it from the microwave, as it may be very hot.
2
Add 0.6 ounces of Bramble Berry Fragrance Oil, 1 ounce of glycerin, and 1 ounce of polysorbate 80. Stir and set aside.
3
Place a strainer over a large container. Push 25 ounces of baking soda, 7 ounces of citric acid, and 4 ounces of cream of tartar through the strainer into the container.
4
Very carefully, add 15 ounces of SLSA to the container and mix it in very slowly. It can cause irritation if it becomes airborne - you can wear a mask if you like.
5
Add about ⅓ of the melted butter mixture. Use your hands to incorporate the liquid and powder ingredients together. If you prefer, you can use a stand or hand mixer. Make sure to incorporate any powders that tend to hang out at the bottom of the bowl.
6
Continue adding the liquid ingredients to the dry and mix together until fully incorporated. The final texture will be similar to cookie dough – soft, workable, and slightly sticky. Place half of the mixture into a separate container.
7
To one container, add 1 teaspoon of Queen's Purple Mica and 1/4 teaspoon of Merlot Sparkle Mica. To the other container, add 1/4 teaspoon of Rose Pearl Mica. Use your hands to mix the micas until there are no streaks or clumps of color.
8
Lay down a sheet of parchment, wax, or freezer paper. Place about 1/4 of the purple or pink mixture and flatten it into a pancake shape. Place about 1/4 of the opposite color on top and flatten it. Don't worry too much about making the layers neat or even, it will all swirl together in the end. Continue until all the mixture is layered, then place it back into your bowl to scoop. Note: You can create as many layers as you want. The more layers, the more stripes will appear in your bath truffles.
9
Use an ice cream scoop to scoop the mixture onto the paper. Sprinkle the top of each truffle with Pink EcoGlitter. Tip: We found a temperature of about 85-100° F is a great scooping texture. If your dough is cooler than that, place the entire mixture into the microwave for 10-20 seconds to warm it.
10
Allow the truffles to harden and dry for about 3-4 days. If you live in a very humid area, it may take longer. The truffles will always be a little bit delicate, even after they harden.
11
To use, fill the tub with hot water. Once it's about ¾ full, break the truffle up directly under the faucet to activate the bubbles. Enjoy.
Tutorial credits
Photographer: Amanda Kerzman
Bubbling Berry Bath Truffle Project
- LEVEL Intermediate
- TIME 1 hour
- YIELD About 18 truffles
Project Description
These Bubbling Berry Bath Truffles are full of color and sparkle! The combination of baking soda and citric acid creates a mild fizzing reaction. The addition of SLSA creates bubbles, while cocoa butter and mango butter add moisture. They're scented with Bramble Berry Fragrance Oil, which gives them a sweet and fruity scent.
Once the ingredients are combined, an ice cream scoop is used to create the cute shape. Pink EcoGlitter is sprinkled on top for the perfect finishing touch.
The bath truffles need about 3-4 days to dry and harden before use. We recommend filling your bathtub about 3/4 of the way, then breaking the truffle up under the faucet to activate the most bubbles. Because of the skin-loving butters in this recipe, the bubbles are dense, creamy, and moisturizing. Thanks to the polysorbate 80, we found the micas blend with the water and leave very little color on the tub.
The recipe makes about 18 truffles, depending on the size of your scoop. That means you have plenty to give to loved ones! We like to package them in small plastic bags or jars so they stay intact.
Need other bath bomb making supplies? Check out these DIY bath bomb kits.
You will need:
- 25 oz. Baking Soda (Sodium Bicarbonate)
- 7 oz. Citric Acid
- 4 oz. Cream of Tartar
- 15 oz. SLSA
- 4 oz. Cocoa Butter
- 6 oz. Mango Butter
- 0.5 oz. Champagne Extract
- 1 oz. Polysorbate 80
- 1 oz. Liquid Glycerin
- 0.6 oz. Bramble Berry Fragrance Oil
- 1 tsp. Queen's Purple Mica
- 1/4 tsp. Rose Pearl Mica
- 1/4 tsp. Merlot Sparkle Mica
- Pink EcoGlitter
Follow these steps:
1
In a small heat-safe container, add 6 ounces of mango butter, 4 ounces of cocoa butter, and 0.5 ounces of champagne extract. Place the container in the microwave and melt the butters using 30-60 bursts. The cocoa butter takes a little while to melt. Be careful when removing it from the microwave, as it may be very hot.
2
Add 0.6 ounces of Bramble Berry Fragrance Oil, 1 ounce of glycerin, and 1 ounce of polysorbate 80. Stir and set aside.
3
Place a strainer over a large container. Push 25 ounces of baking soda, 7 ounces of citric acid, and 4 ounces of cream of tartar through the strainer into the container.
4
Very carefully, add 15 ounces of SLSA to the container and mix it in very slowly. It can cause irritation if it becomes airborne - you can wear a mask if you like.
5
Add about ⅓ of the melted butter mixture. Use your hands to incorporate the liquid and powder ingredients together. If you prefer, you can use a stand or hand mixer. Make sure to incorporate any powders that tend to hang out at the bottom of the bowl.
6
Continue adding the liquid ingredients to the dry and mix together until fully incorporated. The final texture will be similar to cookie dough – soft, workable, and slightly sticky. Place half of the mixture into a separate container.
7
To one container, add 1 teaspoon of Queen's Purple Mica and 1/4 teaspoon of Merlot Sparkle Mica. To the other container, add 1/4 teaspoon of Rose Pearl Mica. Use your hands to mix the micas until there are no streaks or clumps of color.
8
Lay down a sheet of parchment, wax, or freezer paper. Place about 1/4 of the purple or pink mixture and flatten it into a pancake shape. Place about 1/4 of the opposite color on top and flatten it. Don't worry too much about making the layers neat or even, it will all swirl together in the end. Continue until all the mixture is layered, then place it back into your bowl to scoop. Note: You can create as many layers as you want. The more layers, the more stripes will appear in your bath truffles.
9
Use an ice cream scoop to scoop the mixture onto the paper. Sprinkle the top of each truffle with Pink EcoGlitter. Tip: We found a temperature of about 85-100° F is a great scooping texture. If your dough is cooler than that, place the entire mixture into the microwave for 10-20 seconds to warm it.
10
Allow the truffles to harden and dry for about 3-4 days. If you live in a very humid area, it may take longer. The truffles will always be a little bit delicate, even after they harden.
11
To use, fill the tub with hot water. Once it's about ¾ full, break the truffle up directly under the faucet to activate the bubbles. Enjoy.
Tutorial credits
Photographer: Amanda Kerzman