Tuesday, January 20, 2009

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


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.

Source: http://www.snowdriftfarm.com/form_whippedbutters.html

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