the wild apothecary

Herbal Whipped Body Butter

Nourishing • Whipped • Coconut-Free

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YieldAbout 10 oz (fills 2–3 four-ounce jars)

Time6–8 hrs to infuse the oil (or 4–6 weeks), then about 1 hr plus chilling

Skin TypeDry, sensitive

ToolsCrock pot or glass jar (for the oil), cheesecloth, double boiler, hand or stand mixer, 4 oz jars

TextureLight, soft and whipped

StorageCool, dry place out of direct sunlight. Use within 6 months. Keep water out of the jar and scoop with clean, dry fingers.

About This Recipe

This body butter is made without coconut oil, because so many folks kept telling me about their allergies to it. Shea and mango butter are whipped with apricot oil infused with roses, calendula, lavender and chamomile until light and fluffy.

From my herbal guides The Art of Herbal Infusion Make your own herbal oils, then turn one jar into face oil, cream, scrub and body butter.

Make your own herbal infused oils
Turn one jar into face oil, cream, scrub & body butter
Step-by-step PDF guide

$19 See inside →

Ingredients

⅔ cup shea butter
⅓ cup mango butter
½ cup apricot oil infused with calendula, roses, lavender and chamomile (see Notes)
2 tsp arrowroot powder
Optional: 2 drops lavender essential oil
Optional: 2 drops rose essential oil
Optional: 2 drops chamomile essential oil

Directions

Add the shea butter and mango butter to a double boiler and melt gently over low heat.
Remove from the heat and add the herbal infused apricot oil and the arrowroot powder. Stir well to combine.
Place in the refrigerator to harden and cool down.
Once hardened, whip with a hand mixer or stand mixer until light and fluffy. At first it may seem too runny, but keep mixing and it will fluff up into a light, whipped texture.
Add the essential oils, if using, and whip to combine.
Scoop into clean, disinfected 4 oz jars and label.

To Use

Scoop a small amount with clean, dry fingers.
Warm it between your palms and massage into skin.

Notes

Make the infused oil first (slow method): fill a clean, disinfected jar half full with equal parts dried roses, calendula, chamomile and lavender. Cover with apricot oil to the top, put on a tight lid, label and let infuse in a warm place for 4–6 weeks. Strain through cheesecloth into a clean jar.
Crock pot method: add 3 tbsp of each herb to a crock pot and cover with 1 cup apricot oil. Infuse on low or warm for 6–8 hours, keeping an eye on it so the oil doesn't get too hot. Don't let it simmer; low and slow is the key. Strain through cheesecloth into a clean jar.
The essential oils are optional.
Mango and shea butter are quite shelf stable, especially kept in a cool, dry place out of direct sunlight.

Read the blog post →More tips, swaps and the story behind this recipe

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Ready to go deeper? The Art of Herbal Infusion, $19 →

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