Thursday, January 15, 2009

Flower Butter (Whipped Butter Recipe)

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 absolute1 part tuberose1 part neroli


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.


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