I thought it was time to sharpen up my regular Whipped Shea recipe, and so with the arrival of some lovely Jojoba, I have put on my formulating hat! This is a lovely light whipped balm, but has lashings of moisturising capabilities!
This and the other whipped balms are all-oil recipes, but if you want to include Jojoba in your lotion formulas you can sub it as part or all of the liquid oil portion of your usual formula.
This is a light fluffy recipe which has the addition of Dry Flo or Dri Silc powder, which helps it feel less greasy on the skin. Whipped butters are great for winter, but if using in summer, store in a cool place like all non-emulsified formulas, or they will melt back to oil if left in a hot car!
This recipe is weighed in grams, so do use your scales to replicate it exactly. You can double the recipe if you want to make more, but it is best not to halve it because by reducing the size it will make it difficult to whip up. I have made the minimum batch size I am happy to use a single hand held electric beater in (I use one beater instead of two when mixing these small amounts). A stick blender is not suitable for these formulations.
Packaging can be anything you fancy, but don't go too large as a little goes a long way! Wide Neck Tubs, Double Wall Jars, Large or Small Lip Pots and Mushroom Jars are all suitable. Don't keep product more than about 6 months or so in the tins, as even though there is no water in these, the rims can start to degrade over time.
I use an electric beater (balloon type not stick blender) with just one beater inserted for this small size batch to incorporate lots of air and making it light and creamy.
- Weigh all ingredients except the Jojoba, Dry Silc and Essential Oil and/or Fragrance into a 500ml Pyrex Jug (or other microwavable jug).
- Melt on high or medium high for 1 - 3 minutes - this depends on the power of the microwave. Only heat until the Cocoa Butter is completely melted or very soft.
- Measure the Jojoba into a small cup or mug and add the Dry Silc (or Dri Flo) and carefully mix until you have a slurry type mixture with no lumps (This cuts down on creating any lumps and also dust when mixing with the beater).
- Pour this into the butters mixture and hand stir until well combined.
- To cool the mixture more quickly, set up an ice bath and carefully sit the jug into this (this is why it's very important to use pyrex or microwave safe jugs).
- Sit the jug carefully into a jug of iced water to drop the temperature more quickly. Take care, use pyrex and not glass, or you could have the jug shatter when the hot glass is put into the icy bath.
- Now use the electric balloon whisk to beat intermittently so that the mixture cools down. When you add the cool liquid oil you will see some clouding (setting) in the base of the jug.
- When the butter mixture is nearly room temperature, and starting to get nice and creamy there is a little more whipping needed still.
- Now add fragrance or essential oils and stir well to combine.
- Once almost white/cream in colour you have whipped it to it's lightness texture, scoop into the containers
- Allow to set completely and then label and screw on the lids
TIP: Whipping as the mixture cools down is really important to ensure you make a lovely fluffy butter, if you beat the oils when they are hot it will not whip well, and may collapse later.