Herbal Whipped Body Butter Recipe
This body butter is made without coconut oil, because so many folks kept telling me of their allergies to it. This is the same recipe as the Herbal Whipped Body Butter if you rather buy it than make it. Or the recipe is below if you rather make your own.
The first step involves making the infused herbal oil. There are two basic methods for making an infused herbal oil. One method can be done in the crock pot and takes about 6 to 8 hours. The other slower method, takes 6 weeks. Both methods work great. Some herbalists prefer the slow method (also cold solar or cold infusion) because the low temperatures keep the delicate herbal properties intact.
Others prefer the crock pot method because of its quickness and efficiency. I feel like the crock pot preserves the delicate herbal properties as long you keep the oil from getting too heated. Most crock pots these days have a "warm setting" and that is the setting I use to infuse herbs in the crock pot.
For this part take equal parts dried roses, calendula, chamomile, and lavender and fill a clean, disinfected jar half full with dried herbs. Cover the herbs with apricot oil and fill to the top. Put a tightly fitting on top, label and let infuse in warm place for 4 6 weeks. After 4-6 weeks strain your oil through cheese cloth into a clean jar and its ready to be used.
Or measure out 3 tablespoons of each herb into a crock pot and cover with a cup of apricot oil. Set the crock pot to low or warm and let infuse for 6-8 hours. Keep an eye on it so that the oil does not get to hot. Do not let it simmer. Low and slow is the key here. When done, strain through cheesecloth into a clean jar. The herbal oil is now ready to use in the recipe below.
Herbal Whipped Body Butter Recipe
Directions
Measure and add the shea butter and mango butter to a double boiler. Melt, gently over low heat. When melted remove from heat and add the herbal infused apricot oil and the arrowroot powder.
Stir well to combine and place in the refrigerator to harden and cool down. Once hardened, remove it from the fridge and using a hand mixer or stand mixer, whip until light and fluffy. At first it may seem like it still too runny, but just keep mixing, it will start to fluff up and change consistency to a light whipped texture.
Add the essential oils at this step and whip to combine.
Scoop into clean and disinfected 4oz jars and label. Use within 6 months for best freshness. Mango and shea butter are quite shelf stable, especially if kept in a cool, dry place out of direct sunlight.