If you’re like me, you have probably tried hundreds of internet recipes over the years. The up side is that they’re free. The down side is that you can end up wasting a lot of material which can get expensive depending on what you’re using. I’m super cheap, so wasting ingredients is the equivalent of chewing on cotton.
Some of the recipes I’ve tried, failed completely. Others turned out OK, but nothing really turned out exactly the way I wanted.
I wanted something I LOVED. I wanted a recipe that would give my store bought body butter a run for its money. So, I searched the internet until I found a course that taught me how to make my own products…and the rest is history.
So, if you’re looking for a DIY, no fail, whipped body butter recipe, this is one of my favorites for dry winter skin.
Please note: Water is the star of any good moisturizing recipe. Body butters don’t have water. Because of this, it’s best used right after you shower while your skin is still a little damp. That will help lock in the moisture.
Weigh out your ingredients using a kitchen scale with the tare feature.
1 oz beeswax
1.5 oz shea butter
1.5 oz coconut oil
6 oz aloe vera gel
.5 oz vitamin E (optional)
15-20 drops of your favorite essential (optional)
Yields approximately 1 Cup of Body Butter
Using a double boiler method, melt the shea butter, beeswax, and coconut oil. As you can see, I don’t use anything fancy!
Once completely melted, put them in a mixing bowl and let them cool until the color goes from clear to opaque. Depending on the weather, it’s usually about 20 minutes.
In a separate bowl or measuring cup, mix the aloe vera gel, vitamin E, and essential oils. Note that the more vitamin E you use, the tackier (and greasier) your body butter is going to feel. I usually use less than a half ounce if I use it at all.
Slowly pour the aloe vera, vitamin E, and essential oil mixture into the cooled oils while blending. It will start out yellow in color.
Continue slowly adding the aloe vera mixture and blending until your body butter turns white. Be sure you don’t blend the mixture too much because it will get watery and start to separate.
I usually transfer this to a glass pyrex dish with a cover and store it in a cool, dark place to prevent oxidation. And there you have it!
The shelf life on this is about 30 days. My family goes through it so fast that I don’t really worry about it going rancid. That being said, you want to use the same precautions you would while canning food. Make sure your utensils are clean and sterilized, your containers are clean and sterilized, your hands are clean, etc.
I get all the ingredients I use from Mountain Rose Herbs (affiliate link). I love their company, the quality of their products, and the way they do business.
If you try the recipe, please come back to tell me what you think! Thanks for reading and enjoy.