Instructions

Quick & Easy Method

1. Scoop the shea butter into the food processor and add in one tablespoon of olive oil.
2. Place the lid on the processor and mix until the oils cream together.
3. If you’re using an essential oil, add 4-6 drops and mix well. Use a spatula to scoop the body butter out of the food processor and store the it in a glass jar.
4. Store the moisturizer at room temperature for up to 6 months.
5. Note: If you’d like your whipped shea butter thinner, add in an extra tablespoon of olive oil and whip in the food processor.

Melting Method

1. Measure the shea butter and place it in a double boiler.
2. Melt the shea butter and keep it on the double boiler for at least ten minutes to ensure the fatty acids melt.
3. After it’s fully melted, remove it from the heat and mix it with the olive oil and essential oils. Mix well and quickly.
4. Pour the mixture into a small bowl and place it in the freezer to set.
5. Let the shea mixture cool in the freezer for 45 minutes to an hour.
6. Remove from the freezer and use an electric hand mixer to whip the body butter.
7. Whip until the butter is creamy and thick and the consistency you like. Store in a clean glass jar or container.