Saturday, September 30, 2017

Happy National Coffee Day! Celebrate with a whipped vanilla latte coffee butter!

Let's get formulating with coffee butter! We met this interesting ingredient yesterday, and I think we can make some luxurious whipped butters good enough to drink!

Amanda and I wanted to make something that would allow the less greasy, moisturizing feeling of the coffee butter to shine. Here's what we formulated!

WHIPPED VANILLA LATTE COFFEE BUTTER
HEATED PHASE
10% cocoa butter

NON-HEATED PHASE
70% coffee butter
19.5% rice bran oil 
0.5% fragrance oil 

Weigh the cocoa butter in a heatproof container. Heat the cocoa butter to just melted in the microwave - try 30 seconds to start, mix, then 10 seconds at a time until it looks like apple juice - or put it in a double boiler until just melted. 

Add the coffee butter, oil, and fragrance oil. You can start whipping it now with a whisk attachment or put it in the fridge for a few minutes to get a bit harder, then start whipping. I generally hope I can increase the volume by about 50% to make it lovely and whippy. If you make 100 grams of this formula above, you'd be looking for about 130 ml to 140 ml as the final amount. 

I like to put mine in a piping bag with a 1M tip to make it look like frosting. Package in jars - I'm using clear, low profile, 60 ml or 2 ounce jars here - and add a little label to it. You're done! Rejoice! 

As my husband says, everything in our house looks like cupcakes and smells like cupcakes, but nothing tastes like cupcakes. Now everything in the house looks like coffee! (Check out this post on fizzing bath cupcakes, this one on making cupcake shaped cards, this one on making cupcake shaped melt & pour, and this one on making things with cupcake fabric. See, I'm in love with cupcakes!)

Coffee butter is quite soft, so I added some cocoa butter - crude cocoa butter* to get all that chocolately smell - to stiffen it up. You could use mango butter, which might stiffen it up and offer a more powdery skin feel, or shea butter, which won't stiffen it up a lot and will offer a greasier skin feel. 

Which liquid oil should I add? Any liquid oil would be suitable, but I wanted something that would offer a nice balance of linoleic acid and oleic acid to offer some lovely skin softening and moisturizing properties and help speed up skin's barrier repair mechanisms. So I chose rice bran oil at 19%. If you wanted to go with a theme, you could use hazelnut oil and make a chocolate hazelnut mocha! 

Remember, you can switch any liquid oil for another liquid oil or the cocoa butter for any other butter. You may alter the skin feel and viscosity, but you won't ruin the product. 

I'm not using a preservative in this product as it doesn't contain water and won't be exposed to water. You could add an anti-oxidant, like Vitamin E, to retard the rancidity of the oils, but this version should have a 1 year shelf life. 

Which fragrance oil did we use? Considering we were playing at Windy Point Soap - a place I consider adult Disneyland and a ball pit rolled into one awesome place - we had our pick of them! 

You can leave this unscented and bask in the joy that is the chocolate mocha, or you can add a titch of something to create the kind thing you'd find at your local coffee shop! 

Since I know nothing about coffee, I turned to my two Starbuck's experts, Emrys and Kim, for ideas for fragrance combinations. This is what they suggested...

Vanilla latte: We added 0.5% vanilla fragrance oil to the product. I left it with the slightly creamy colour. 

Chocolate mocha: You could leave it with the lovely cocoa butter fragrance or kick it up a titch by adding 0.3% chocolate fragrance oil. Add a sprinkle of mica - we used gingerbread mica - and mix until you like the colour. 

If you wanted to be slightly naughty, consider adding a chocolate flavour oil or, my favourite, chocolate lava cake flavour oil. All the ingredients in this butter are edible. Just saying...

Hazelnut cappuccino: We used 0.5% hazelnut cappucino fragrance oil, and a titch of the gingerbread mica in half or 3/4 the amount of butter. Leave some as the creamy colour for the whipped topping. 

Pumpkin spice latte: We used 0.5% pumpkin patch fragrance oil to make this a 
We used gingerbread mica to get the lovely brown colour, but left a bit uncoloured for the creamy top. 

One of Kim's favourites is caramel macchiato, which we could have made using this creamy caramel flavour oil, but I didn't see it when we were making things, so I didn't try it. You could add a titch of a lighter mica for this one - maybe start with a dark yellow mica and add a bit of gingerbread mica until you get that creamy, light brown colour - and leave the top uncoloured. 

Go nuts trying different fragrance or essential oils. Start at 0.3% and work your way up from there as we don't want to mask the coffee butter fragrance. (If you're using a flavour oil, you may need to use more, but start at 0.3% with those, too.) 

Here's the funny thing: I'm not a coffee person. Seriously not a coffee person. I avoid going into Tim Horton's because of the coffee smell. But I like this butter, especially when we add a titch of another fragrance. I find the coffee adds a bottom note, like a deeper vanilla, that I really like. 

Please note, this is not a sponsored post or an ad. None of my links are affiliate links, and I receive nothing if you click through. I'm posting this because we had a blast making things at Windy Point Soap, and I really like the owners and staff there. 

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4 comments:

Julie Adair said...

I absolutely love this idea, especially with the flavor oil!

J Lang said...

Hello, just took your course. Loved it. Thank you... We were talking about vitamin c serum...would you have a good recipe? I have the regular vitamin c ... Not the L kind...my email is bccdnmarla@gmail.com

Ally H. said...

Made this and it turned out lovely! I made the recipe as-is, using a fragrance oil called "Pumpkin Brulee" (from the Chemistry Store). For fun while whipping I snuck in a teaspoon of a irridescent gold mica (I didn't weigh this, which I know is bad!) for my 250 grams of body butter. The mica leaves a hint of sparkle (very subtle--I may use more next time). As with most body butters, it did feel greasy at first but really "dried" quite nicely--after about 10 minutes my hands were nice and smooth with no layer of oil on top. The combination of cocoa butter, coffee butter, and the pumpkin fragrance oil is just yummy. A winner Susan; thank you!

Susan Barclay-Nichols said...

Hi Ally! Nah, we can get away without measuring micas as they weigh so little. I regularly use measuring spoons - tiny ones - to measure colours.

I'm so glad you like it. I'm not the biggest fan of coffee, but I love the butter!