Body butter is just butters and oils whipped with air until they're light and spreadable. Because there's no water, there's nothing for microbes to grow in — which makes it beginner-proof and long-lasting. The whole trick is the chill-then-whip step.
The ratio
A reliable starting ratio is 2 parts hard butter : 1 part softer butter : 1 part liquid oil. Adjust firmer (more shea/cocoa) for hot climates, softer (more oil) for a lighter feel.
Ingredients
- ½ cup raw shea butter
- ¼ cup cocoa or mango butter
- ¼ cup carrier oil (jojoba, sweet almond, or fractionated coconut)
- 15–20 drops essential oil (optional)
- Optional: 1 tbsp arrowroot powder to cut greasiness
Step-by-step
- Melt. Gently melt the shea, cocoa butter and carrier oil in a double boiler just until liquid — don't overheat.
- Chill. Put the bowl in the fridge (or freezer) until the mixture is semi-solid and opaque around the edges but still soft in the middle — usually 20–40 minutes. This is essential; whipping a liquid won't work.
- Whip. Beat with a hand mixer for 3–5 minutes until it looks like frosting — pale, fluffy and doubled in volume. Add essential oil (and arrowroot, if using) as you whip.
- Jar it. Spoon into a clean jar. It firms up a little as it sits.
❄️ If it melts in summer
Shea-heavy butter can go soft in heat. Add more cocoa butter, or store it in a cool spot. If it fully melts, re-chill and re-whip.
Troubleshooting
Grainy/gritty: shea re-crystallized — fully melt it next time and cool quickly. Too greasy: add arrowroot or reduce the oil. Won't whip: it was still too liquid — chill longer and try again.
FAQ
Shelf life? 6–12 months if kept dry and cool. Do I need vitamin E? Optional — it slows the oils going rancid but isn't required. Can I add water/aloe? No — that turns it into a lotion and then it needs a preservative.