Now you can scoop the shea in your final containers, or you can pour the whipped butter in a zip lock bag, cut a corner at the end of it, then squeeze into your jar.Slowly add carrier oils and essential oils as needed and keep whipping until it’s the right consistency.Start whipping it on high, scrape down the butter that sticks to the sides, and keep whipping until it looks homogenous.Put the chunks of shea in a bowl or stand mixer like a KitchenAid.Here’s how the cold-whipped shea butter above was made: Go ahead and zoom in – they have the same exact texture. I don’t want to keep a secret until the end of this article, so I will tell you that cold-whipped shea butter looks exactly the same as melt-and-whip shea. How to save time: cold-whipped shea butter While you get a wonderful end-product, the downside is that this process takes hours depending on the size of your batch. Now you can scoop the shea in your final containers, or you can pour the whipped butter in a zip lock bag, cut a corner at the end of it, then squeeze into your jars.Take it out of the fridge and let it soften enough to be able to WHIP IT AGAIN.Put it in the fridge until it’s completely solid.I am not sure on the science behind it, but if you skip this step, it won’t turn out as nice WHIP IT! That’s right, you whip it while it’s still liquid.Stir it occasionally while you are waiting for it to cool off close to room temperature, or about 75 F (23 C). Let it cool off to room temperature either by setting aside, or by placing your container in a bowl with ice to speed up the process.At this stage you can add carrier oils and vitamin E, but it’s still too hot to add essential oils Turn off the heat and remove the butter from the burner.A burned butter is never a good idea, so slow and steady is the way to go Slowly melt the shea butter in a double boiler (bain-marie in French or bagno maria in Italian) and melt it at slow heat.Unless of course your body butter melts to a liquid due to hot weather, then the whipped effect will be gone – welcome to the world of truly natural skin care. If you do this right, the air bubbles you introduce in the body butter while whipping will stay, resulting in a stable fluffy structure. Here is how you melt and whip shea to perfection. Fast forward to a gazillion experiments later, I have come up with the right sequence that gives a whipped butter that stays whipped. How do you melt & whip shea butter correctly?Īfter making my debut shea video, I noticed that the method above gave it a nice airy texture at first, but after a few days the whipped shea butter would harden up as much as the regular, un-whipped shea. And that’s when I realized that, besides needing a dedicated room with a stove and fridge for my whipped skin care concoctions, I should probably consider not melting the shea butter and just whipping it like you whip – guess what? – edible butter. However, when you start melting 5-10 pounds of shea butter, plus other ingredients, it starts to get overwhelming: your double boiler system takes a long time to slowly melt the butter, removing it from the heat without spilling anything is nerve wracking, and finding room in your fridge is the next challenge (by the way, make sure you cover your container of melted shea when you place it in the fridge or it will pick up some of the smells from other items stored). The problem after a few years of doing it this way has been time and space: if you have a small batch of about 1-2 lbs of product, following this method of melting, cooling, whipping takes a couple of hours and results in a beautiful creation.
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