Body butters can come in two formats. There is the pure body butter which is a combination of butters and oils that are often whipped to form a rich but oily skin salve type product. However, the product commercially sold as a body butter is actually a thick cream. This recipe follows the comercial concept
This cream recipe is broken into 3 phases, the oil phase, the water phase, and the additives phase.
- 75gm Almond oil
- 75gm Apricot kernel oil
- 100gm Shea butter
- 10gm Mango butter
- 60gm Emulsifying wax BTMS 25
- 30gm Stearic acid
- 610gm water
- 20gm sodium lactate
- 10gm Optiphen plus preservative
- 10gm Sweet Cakes coconut fragrance oil (or fragrance of your choosing)
- Weigh out your oil phase ingredients and place them in a double boiler arrangement or on low direct heat on the stove.
- Weigh out your water phase ingredients into a separate pot and treat as you have the oil phase.
- Heat both until they are 70ºc.
- Remove from the heat and combine using a hand beater or stick blender, beating for several minutes to ensure emulsion.
- Blend periodically after this to ensure the ingredients stay unified until your mix reaches 45ºc.
- Mix in your additives phase and stir well to ensure everything has been evenly combined and allow to cool completely to room temperature before transferring to jars and capping tightly.