It was only in 2014 that I discovered my love for whipped butter. This gem has multiple purposes and who doesn’t love a product that can be used for both your hair and skin!
For Natural Hair: It helps to seal in moisture, provides shine and lustre to the hair and helps tame frizz and fly-aways. Due to the ingredients, it helps to make the hair soft and supple therefore reduces friction on the hair strands which helps to reduce tangles and knots. It also is great on the scalp!
For the skin: The whip helps to seal in moisture in the skin, especially when used after a shower or bath. It helps to sooth irritated skin, generates new skin cells and can help fade light stretch marks on the body. The butter leaves the skin feeling smooth without being greasy as it gets absorbed easily.
Recipe (this makes 9.4 oz):
• 2.5 oz Unrefined Cocoa Butter
• 4.5 oz Unrefined Shea Butter
• 1.0 oz Unrefined Mango Butter
• 2.5 oz Virgin Coconut Oil
• 1.5 oz Grapeseed Oil
• 1.5 oz Almond Oil
• 0.1 oz Glycerine
• 3 capsules Vitamin E Oil (roughly 0.15 oz)
1. In a heat proof bowl melt the Cocoa butter in a double broiler (roughly 5-7 minutes) on low heat until it’s nearly fully melted. Then add the Shea & Mango butter to the bowl, the melted cocoa will help to melt the Shea and Mango butter.
2. Take the butters off the heat and add roughly half of the carrier oils and stir. 1 oz of Virgin Coconut Oil, 1 oz Grapeseed Oil, 1 oz of Almond Oil. (I like the add the oils in stages)
3. Place the bowl in your freezer for 15 minutes or your fridge for 20 minutes until the butter has hardened a little around the edges.
4. Take it out and whip for a few minutes before adding the 3 capsules of Vitamin E oil, 0.1 oz Glycerine and 10 drops of Peppermint Essential Oil and then whip for 10 alternating between high and medium speed. Remember to scrape the sides of the bowl while whipping.
5. Return the mix back to the fridge for 5 minutes.
6. Take out the butter add the remaining oils – 1.5 oz Virgin Coconut Oil, 0.5 oz Almond & Grapeseed Oil and whip for the final 5 minutes.
7. I like to use my whipped butter piping bag to transfer everything into containers but you can use a spatula or sandwich bag by cutting a small hole in the bag to squeeze out the whipped butter and you are done!