Instructions

1. Measure out the first two ingredients into a glass bowl or Pyrex measuring cup (this will be the top of your double boiler)

2. Melt your butter(s) and oils.

   I use the double boiler method to do this, but you could also use a microwave if you’d like.

   For the double boiler method, fill a saucepan with a couple inches of water and then place your heat-safe glass bowl or measuring cup (Pyrex works great!) inside the pot. Set your stovetop heat to medium and stir constantly. Usually only takes a few minutes, but make sure everything is completely melted before you move on to the next step.

   Microwaving is very similar. Use 50% power and make sure you take it out to stir every 30 seconds.

3. Whisk in your essential oils and 1 tablespoon arrowroot powder, making sure everything is blended

4. Freeze for 20-30 minutes or refrigerate for 1-2 hours.

   You want the mixture to start to solidify but not completely harden, a consistency similar to soft wax or softened butter. It should cool to a temperature of 55-65 degrees.

   tip: no room in the freezer or refrigerator? In the winter, try covering the mixture and setting it outside to cool.

5. Transfer to a large bowl and whip until soft and fluffy (about 5-10 minutes)

   Whip with mixer until stiff enough to hold its shape.

   TIP: you’ll need to use a power mixer for this (unless you have super hero arm strength), but either a hand mixer or a stand mixer (like the one in the photo below) will work.

   TIP: if you forgot about you mixture and it stayed in the fridge/freezer/backyard for too long, no problem. Just let your mixture sit at room temperature for 20-30 minutes until it’s about 55-65 degrees and the consistency of soft butter, then you’re ready to start whipping.

   TIP: If you are having trouble getting it to whip up, you might have to blend a bit and put back in fridge for 20 minutes or so to get cold enough again to get stiff enough. If the mixture won’t whip or stay whipped, you need to chill it longer.

   TIP: If the mixture has lumps in it after you’ve whipped it, let it set to soften a bit and then try again.

   TIP: one signal that your whipped body butter is on the right path is that it will change color from yellow to pale yellow to white

6. Put your amazing creation in glass jars.

   TIP: you can scoop the body butter into jars, but I find it’s easiest to fill a gallon-size plastic bag with the body butter, then snip off one corner of the bag, and pip it into the glass jars. That helps keep me from getting body butter all over the outside of the jars.

   TIP: when it’s time to clean up, wipe out the measuring cups and mixing bowls with paper towels until they are pretty much clean. That will make washing the dishes a lot easier.

   TIP: Store in a cool area and if your home gets above 75°F regularly, you may want to keep it in the refrigerator.

   TIP: a little body butter goes a long way. start with a pea-sized amount for each arm and a couple “peas” for each leg. You can always use more if you need it. But you’ll probably be surprised at how little you need. Remember your homemade whipped body butter doesn’t have any fillers; it’s all butters and oils.

   TIP: Whipped body butter is designed to melt into your skin as it goes on. It will be a little oily at first but it absorbs quickly and leaves your skin very soft.