Lovely, light and lucscious, whipped butters such as this are completely stable due to the addition of Natrasorb and glycerin. We used jasmin floral wax to give this rich butter cream its deep aroma and pretty yellow color. Floral waxes are less expensive than absolutes and give added emolliency to creams, lotions and balms. This product is heat sensitive, and you should not expose it to temps over 75F.
Jasmin Butter Creme
All measures by weight, except if otherwise noted.
Ingredients by weight:
mango butter, melted, 45 grams
fractionated coconut oil, 20 grams
avocado oil, 10 grams
jasmin floral wax (sambac or grandiflorum), melted, 5 grams
vegetable glycerin 1 teaspoon
1 teaspoon Natrasorb
Steps
- Prepare an ice bath in a bowl large enough to nest your mixing bowl inside.
- mix together first 4 ingredients in a glass or stainless steel vessel
- place mixed, melted oils bowl in side the ice bath and allow to stand til the oils, butter and wax begin to solidify at the surface
- While still in ice bath, beat with ordinary kitchen whisk and add glycerin while you're mixing. Continue beating mixture is completely cold and stiff (ish) peaks begin to form.
- Add Natrasorb and continue beating til Natrasorb is completely incorporated.
- spoon and tap into small containers and label.
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Ylang Ylang Chiffon Body Souffle
All measures by weight, except if otherwise noted.
1 oz. aloe butter
3 oz. ultra-refined shea butter
2 oz. rosehip seed oil
2 oz. hemp seed oil
1/2 to 1 tablespoon glycerin USP
1/8 teaspoon rosemary oil extract
1/2 to 1 1/2 oz. Natrasorb (optional)
Scent blend:
1 part neroli
1 part jasmin
1 part tangerine
3 parts ylang ylang
Process:
Melt aloe and shea butters over low heat in a stainless steel vessel. Once liquid, remove from heat and stir in fixed oils and ROE. Cool in freezer til white "crust" begins to form along sides of vessel (from fats hardening) and the butters become semi-opaque. Remove from freezer and begin beating with an electric mixer, preferably one that is outfitted with whisks. Beaters work OK. Once the mix becomes aerated and fluffy, drizzle in the glycerin while mixing on low speed. Once all the glycerin is in, whip again. Feel the consistency and decide if you want this product to have a less greasy feel. If you do, add in the Natrasorb by sprinkling atop the butter mix, and whip again til all is incorporated.
This product will not become hard in 24 hours. It should remain fluid and creamy if mixed properly. Spoon into sterile jars. This product is not pumpable.
| Soft, puffy peaks -- lightly scented clouds of butters, ready to spread over parched, dry skin... who hasn't dreamed of making such a skin-quenching concoction?
Try one or more of our formulas below. And then try interchanging butters for your own specially soothing and replenishing formula.
We have been demonstrating this formula for years. Here are a few things I have learned about whipped butters along the way:
- Use the proportions EXACTLY as they are written.
- solid waxes stiffen the mix and hold the shape longer
- veggie starches, such as Natrasorb reduce the greasy feel and provide that "instant soak-in" the consumer looks for
- glycerin lends a smooth and creamy texture
- glycerin and Natrasorb together provide creaminess without greasiness
- the longer you beat/whip, the better off you are, generally
- whisks work better than beaters
- heat the butters only; add the oil and glycerin afterwards
- freeze a second or third time to increase lightness and creaminess;
do not overfreeze. Beat after each freezing.
- If you should happen to overfreeze, don't worry. Remelt and start again.
There is some mis-information regarding the incompatibility of glycerin with the other ingredients in these formulas. If you've ever made any of these formulas then you already know they not only work, but they work beautifully.
The reason the glycerin works in this formula is because it is used at low levels. The glycerin will not separate from the rest of the mix, unless improperly heated. Additionally, Natrasorb, a wheat starch, works to stabilize the mix. |
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Flower Butter
All measures by weight, except if otherwise noted.
1 oz. shea butter
3 oz. ultra-refined mango butter
2 oz. fractionated coconut oil
1/2 to 1 oz. glycerin USP
1/8 teaspoon rosemary oil extract 1/2 to 1 1/2 oz. Natrasorb (optional)
Scent blend:
- 2 parts lavender absolute
1 part tuberose
1 part neroli
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-
-
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Process:
Melt shea butter and mango butter over low heat in a stainless steel vessel. Once liquid, remove from heat and stir in fixed oils and ROE. Cool in freezer til white "crust" begins to form along sides of vessel (from fats hardening) and the butters become semi-opaque. Remove from freezer and begin beating with an electric mixer, preferably one that is outfitted with whisks. Beaters work OK. Once the mix becomes aerated and fluffy, drizzle in the glycerin while mixing on low speed. Once all the glycerin is in, whip again. Feel the consistency and decide if you want this product to have a less greasy feel. If you do, add in the Natrasorb by sprinkling atop the butter mix, and whip again til all is incorporated.
This product will not become hard in 24 hours. It should remain fluid and creamy if mixed properly. Spoon into sterile jars. This product is not pump-able.
Vanilla Butter Creme Meringue
All measures by weight, except if otherwise noted.
1 oz. aloe butter
1 oz. ultra-refined mango butter
1 oz. ultra-refined shea butter
1/8 oz. orange wax (optional)
1 oz. castor oil
1 oz. fractionated coconut oil
1/4 to 1/2 oz. glycerin USP
1/2 to 2 oz. Natrasorb
Scent blend:
2 parts vanilla fragrance oil
1/4 part sweet orange essential oil
(if not using orange wax)
1/4 part clove bud essential oil
- Process:
Melt aloe butter and mango butter over low heat in a stainless steel vessel. Once liquid, remove from heat and stir in fixed oils and ROE. Cool in freezer til white "crust" begins to form along sides of vessel (from fats hardening) and the butters become semi-opaque. Remove from freezer and begin beating with an electric mixer, preferably one that is outfitted with whisks. Beaters work OK.
Once the mix becomes aerated and fluffy, drizzle in the glycerin while mixing on low speed. Once all the glycerin is in, whip again. Add Natrasorb. Whip and scrape down sides of bowl with a rubber spatula. Whip for 5-10 mins, til you get the consistency of a meringue.
This product will not become hard in 24 hours. It should remain fluid and creamy if mixed properly. Spoon into sterile jars. This product is not pump-able.
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