This recipe is rated E for everyone, but is especially fantastic for beginners, those who don't wish to use preservatives, or those who are seeking an all natural product. The shelf life of this product is dependent upon the shelf life of your oil.
BASIC RECIPE FOR A WHIPPED BUTTER
80% hard butter
MODIFIED RECIPE FOR A WHIPPED BUTTER
80% hard butter
1% Vitamin E (optional)
1% fragrance or essential oil (optional)
Weigh the hard butter and oil in a heat proof container and melt slightly in a double boiler or microwave. When the butter has melted slightly - you can tell because it'll look melted and probably has a bit of oil around it - remove it from the heat and add your fragrance oil and Vitamin E (optional). Start whipping! Whip until it has doubled in size. Spoon into jars and rejoice. It will harden over the next few hours. Enjoy!
If you have melted it too much, put it in the fridge for a bit and let it harden a little bit before whipping. Some butters - like ultra-refined shea - can be whipped without heating.
For your hard butter, you'll want to choose something like shea, mango, babassu, mowrah, or murumuru butter. Cocoa or cocoa butter substitutes like illipe, kokum, or sal butters will be far too hard for a whipped butter, so if you like those butters, you'll want to use them at lower levels and combine them with higher levels of oil. (Find that recipe here.)
As I'm trying to take this recipe back to basics, I'll be working with ingredients easily available at most, if not all, suppliers...
First, choose your butter. If you like a greasier feeling butter, then go with shea butter. If you like a drier feeling butter, then go with mango butter.
Next, choose your oil. There are literally dozens of choices for oils and this post could be pages and pages long if I went through every choice, but there are three considerations - skin feel, benefits of the oil, and shelf life. (See below for a few ideas...)
Given you have 80% butters in this recipe, adding 20% of a really dry feeling oil like hazelnut to shea butter will make your butter feel a little less greasy. Adding 20% of a greasier feeling oil like sunflower will make it feel a little more greasy, so choose your butter according to skin feel. As well, choose it according to the weight. It isn't going to make a huge difference - the butter will already feel weighty on your skin, so adding a heavy weight oil like olive oil won't make it feel super heavy on your skin compared to fractionated coconut oil, but it's still a consideration.
I think the main reason for choosing your oil should be the benefits it offers your to skin. Olive oil can behave as a humectant, drawing water from the atmosphere to your skin. Some oils contain more Vitamin E or phytosterols or other lovely things you might want in a whipped butter. In this version, I wanted oils that would benefit my husband's itchy skin, so I chose my oils accordingly. And in these versions, I chose oils for dry and aging skin, incredibly dry skin, and winter exposed skin.
And consider the shelf life of your oil. If you are choosing something like grapeseed or hempseed oil, you have a shelf life of 3 to 6 months maximum. You'll want to include the Vitamin E to extend that shelf life further. Most butters have a shelf life of 2 years or more, so choosing an oil with a long shelf life can make for a whipped butter that can last a long time!
Here are a few oil choices I like. You'll find more on the oil reference page...
- rice bran oil (shelf life: 9 months to 1 year), medium weight oil, nice balance of oleic and linoleic acids, loads of Vitamin E, and can help with inflammation.
- soy bean oil (shelf life: 6 months to 1 year), light to medium weight oil, high in linoleic acids, loads of Vitamin E, incredibly moisturizing, and can help with inflammation.
- fractionated coconut oil (shelf life: up to 2 years), very light weight, very moisturizing but not a lot of vitamins, phytosterols, or polyphenols, non-staining for sheets or fabrics, and it's absorbed by our skin easily.
- sesame oil (shelf life: 9 to 12 months), light to medium weight oil, balance of oleic and linoleic acids, good moisturizing properties, good anti-inflammatory properties, low in Vitamin E, won't stain fabrics or sheets
- macadamia nut oil (shelf life: 1 year ) light to medium weight oil, high in oleic acids, good moisturizing properties, high in anti-inflammatory and anti-itching properties, high in squalene, which is a great moisturizer and helps with chapped skin. Low in Vitamin E.
Finally, choose whether or not you want to include a fragrance or essential oil. I find 1% in a whipped butter to be a nice level. If you choose an essential oil, please be sure to use it at a safe level and consider whether it is safe for pregnant or nursing women, children, or other people who might be sensitive to it.
If you enjoyed making whipped butter, may I suggest these posts from the past for further reading?