Whipped Shea Butter Cream

[katlnhats]

Whipped Shea Butter Cream (2 versions)

These are my personal recipes for whipped shea. I have no problem sharing them.
I bake a lot at a time, so I always have at least 20lbs or more left to whip when I'm ready to do it. Reason being, once it's whipped, cooled and covered with plastic wrap, or in a covered container, half the work is done and I can take "any" amount I'd like or need at the time and use it then. And I don't measure what I bake, as I'll be using it right along.
So, like today, I'm going to be making some - I just took a good-sized bowl and scooped a bunch of out of an already baked much larger one, and I'm ready. But, I have a big bucket of it, so it is easier for me to do it that way. You may want to start out w/a cup or 2 at first. That's up to you.
And I "NEVER" use a stick blender. I use the hand-held beater as it does a good job on it and I have more control over what I'm making; it also doesn't get warm, so the shea won't give the appearance of being done when it's not....

Whipped Shea Recipes (both of them)

Recipe #1
Amount of already baked and cooled shea (it will be solid again, but not as hard at ALL as it was prior to baking), placed in a glass or metal bowl that is at least twice as big as your amount of shea.
Essential Oil or oils of choice.
Preservative .5% to total whip you're making (amount), I use Liquipar Optima, but there are others that are just as good.
Beaters.
Jars - may as well get some out as this will be the texture you'll get.
Carrier oils (the ones you have are fine), to equal approximately half of the shea in your bowl - actually to start with, less - as you can always add more later if needed. Shea doesn't need the time to set-up, like the commercial cream bases.
Start out by adding a little carrier oil<s>, to the shea, begin whipping on low. While whipping, add more carrier oils slowly, just let them pour into the bowl - increase the speed of the mixer. Keep doing this until you have a cream-like consistency. Whip on highest setting in order to whip as much air as you can into the mixture, it adds the fluffiness of a mousse or, as I like to say, Cool Whip
Set the bowl aside, covered for a day or so. Check to make sure it stays the way you want it - you want to make sure that it's going to "stay" the right texture before you add your essential oil or oils in. If it looks a little less firm, add a little shea and whip more - if you think it looks and feels harder than you'd like it, add a little more of a carrier oil and whip.
When it's the "exact texture" you want it, take either all of part of it, and go on and add your scent to it, which you can either stir in or whip in - I usually stir it in, and your preservative. You may add colorant at the same time, stir or whip in together.
Put in jars and label.
You're done
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Recipe #2 - Just a "slight" change
Do everything exactly the same as the first recipe, EXCEPT, you'll only be using one oil and that one will be Liquid Shea - this way, you are making your whipped shea with JUST shea, and that I'd put on the label. When using just liquid shea, you'll probably use a little less than if you're formulating w/heavier oils such as jojoba and/or extra virgin olive oil. So, keep in mind that the shea may be ready with less oil then the above batch. I do them both and they both come out great, and the most important thing, is they STAY great

*This is a no water at all recipe. One thing I always add though due to it's benefits is aloe vera "extract" or oil, it's sometimes called. Not much, but it's always in there as the skin benefits are 'so' good and healing.
I've also done this with Rice Bran oil instead of the liquid shea and it comes out great and you only add half the oil.

mn - 2006
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*These recipes also work with Kokum butter, Coconut butter (deodorized or natural, but you'd all many more oils to that one as it's lots harder), while Kokum is about the same, and you'd bake the Kokum (a little longer, maybe 45minutes), while you don't have to bake the cocoa butter.

Mango, Aloe and Avocado are good additives in the shea whip - they don't really make good whips on their own, but they have great healing properties, so feel free to add a little to your whip, if you choose. Mango needs to be baked, put it right in w/the shea when you're baking it - and you'll use more oils as it's a harder butter. Avocado and Aloe butter are lighter, less hard butters, they don't really need baking, but you'll use LESS carrier oils with these additions and it doesn't do any harm to bake them w/the shea. You will KNOW there aren't any things that shouldn't be in there if you do that.
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Any questions, feel free to ask.

Kat

[aSoaringHawk]

Great recipe! Thanks for sharing, Kat!
Question: What temperature do you bake the shea butter? Why?


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Thank you for YOU, Kat!

[HardworkingMom]

Wow, thanks!

HWM