candlebean Posted June 19, 2006 Share Posted June 19, 2006 I melted the CCB to liquid state and then drizzled it over the shea.... Quote Link to comment Share on other sites More sharing options...
Sara Posted June 19, 2006 Author Share Posted June 19, 2006 OK. Just checkin. How did it turn out? Quote Link to comment Share on other sites More sharing options...
candlebean Posted June 20, 2006 Share Posted June 20, 2006 eh - back to the drawing board - I want to try it again in my KA instead of the stick blender but I am out of jojoba oil right now so I have to order some more. It's really greasy too but I think that was just because I added too much FO...I had to cut the recipe down so much and had trouble getting the FO amt right - but it smells grea! (OM&H) Quote Link to comment Share on other sites More sharing options...
CareBear Posted June 20, 2006 Share Posted June 20, 2006 If you still think it's too greasy try using some FCO in place of some of the joboba. BTW jojoba is greasier than teh FO.... Quote Link to comment Share on other sites More sharing options...
candlebean Posted June 20, 2006 Share Posted June 20, 2006 thanks for the tip. now that I think about it, when I put some on my finger, within a few seconds, it starts turning oily and the oil coming out is the color of the jojoba...I have to get all of my supplies together - I just ordered from Camden Grey and it came today - it was so fast....now I have to order more jojoba and a few other things that I found recipies for...LOL I need to go through everything I have and make a list this time instead of relying on my old noodle to remember everything....I'd rather spend my money on supplies than shipping - plus I hate waiting for ...well anything and everything!! LOL:D Quote Link to comment Share on other sites More sharing options...
Sara Posted June 20, 2006 Author Share Posted June 20, 2006 Oils from different suppliers can have different consistencies, too. So yeah I'd definitely tweak around and see what gives you the output that you like. I enjoy the properties of jojoba and don't mind the greasiness of the combined product - but it may not be for everyone. Quote Link to comment Share on other sites More sharing options...
SunshineSundries Posted July 21, 2006 Share Posted July 21, 2006 OK - call me dumb but how long do you whip for?? I'm so going to try this as soon as possible!! I have a KA mixer and a whip attatchment and all the stuff... you say wait 10-15 minutes between whippings but how long do I whip for (soft peaks - hard peaks kind of thing works for me because I bake alot - hense the KA ) Thanks so much for posting this - I need some good BB formulas - I'm so intimidated by lotions (I have all the stuff to make - except the preservative - that's SUPER intimidating!) but want to offer something for my customers along this line!Life & Light!Tish Quote Link to comment Share on other sites More sharing options...
ladysj Posted July 21, 2006 Share Posted July 21, 2006 I was wondering since the butters are already pretty oily especially the shea would FCO work in this? Since it has a longer shelf life. Also, does this butter stay soft? You know like a cool whip consistency or does it harden up to a solid butter? Quote Link to comment Share on other sites More sharing options...
Sara Posted July 21, 2006 Author Share Posted July 21, 2006 Sunshine> Do you mean each time or overall duration? I whip mine until I get soft peaks. Depending on the weather, that can take a few hours of whipping, letting it set, whipping...Ladysj> Go ahead and try it, that's fine!! Yes, this stays soft if you whip it right. Quote Link to comment Share on other sites More sharing options...
SunshineSundries Posted July 21, 2006 Share Posted July 21, 2006 Well now that you mention it, both! My original intent was for each time you whip it - say like whip for 2 minutes rest for 10, whip it for 2 minutes rest for 10 and keep doing this for an hour. Make sense? I didn't get much sleep last night - I kept thinking of all the stuff I want to make! LOL Thanks for the help!Life & Light!Tish Quote Link to comment Share on other sites More sharing options...
Luci Posted July 24, 2006 Share Posted July 24, 2006 Sara, I just picked up 10 lbs. of ultra refined shea from the Chemistry Store on Friday. Could this be used instead of the unrefined shea? Quote Link to comment Share on other sites More sharing options...
Sara Posted July 24, 2006 Author Share Posted July 24, 2006 Luci, I'm not sure. I haven't worked with the unrefined. I'd say give it a try though Quote Link to comment Share on other sites More sharing options...
MRSGROOMS Posted August 15, 2006 Share Posted August 15, 2006 I printed off this recipe as soon as I found your posting some time ago. After finally finding a little extra time I put some together last weekend.......OMG, it's great. I got a little crazy on the fragrance (cream cheese frosting) but everyone who I have shared with LOVES it. Thanks so much for passing this along. Quote Link to comment Share on other sites More sharing options...
ladysj Posted August 16, 2006 Share Posted August 16, 2006 This is going to be my next project I can't wait to make it. Quote Link to comment Share on other sites More sharing options...
CareBear Posted August 16, 2006 Share Posted August 16, 2006 as soon as I catch up on my sleep I'm doing a "butter day" with stuff like this. and whipped shea. and whipped mango (by popular demand) Quote Link to comment Share on other sites More sharing options...
EmpressC Posted March 23, 2007 Share Posted March 23, 2007 I just made some of this. Since I only had unrefined shea and unrefined cocoa butter, I didn't even need to scent it. It feels divine! I just hope it doesn't harden. I made the mistake of putting it in the freezer in between whippings. I left it in for about 15 minutes...that was probably 10 minutes too long. It hardened so much I had to remelt the entire mixture. Next time, I won't even stick it in the fridge as I don't think it's needed. A little bit of patience is. All in all, it is REALLY nice! Quote Link to comment Share on other sites More sharing options...
Sara Posted March 24, 2007 Author Share Posted March 24, 2007 Yeah, I used to do the freezer thing as well but learned to just think of it like breadmaking and be patient, let it sit while I go do something around the house or whatever.Glad you like it. Quote Link to comment Share on other sites More sharing options...
starring Posted October 17, 2007 Share Posted October 17, 2007 Thanks for this recipe!I tried it, this was my first ever attempt to a butter!I like the results, I used 2oz FCO and 2oz Jojoba and mixed in my KA. I had refined shea and non deod cocoa. It is a bit greasy, is it always like this? Anyway to cut down on the grease feeling?Also, what preservative would be good in this? Is Vit E enough or maybe something stronger? It made way more than I can use up quickly on myself! Quote Link to comment Share on other sites More sharing options...
Penny Posted October 17, 2007 Share Posted October 17, 2007 I'm not an expert, but I'll offer my 2 cents worth. Vit E is not a preservative, it's an antioxidant. I've used cornstarch to help cut the greasiness of butters and, to me, it worked great. Some folks don't like using cornstarch because of the way it feels. I find that if I use too much of it will feel a little grainy. Try using 1t/lb of the total weight of your butter and see how you like it. Quote Link to comment Share on other sites More sharing options...
starring Posted October 17, 2007 Share Posted October 17, 2007 Thanks Penny! I read about some powder Snowdrift sells that might do the trick too! Quote Link to comment Share on other sites More sharing options...
skyeblue Posted October 21, 2007 Share Posted October 21, 2007 I just made a batch of this and it's gorgeous - I am a newbie and wondered if you needed to add a preservative to this?Thanks for sharing. Quote Link to comment Share on other sites More sharing options...
Penny Posted October 22, 2007 Share Posted October 22, 2007 Because it doesn't have water in it and not intended to come in contact with water, you don't need a preservative. But, I'm always afraid of creepy, crawly things and people putting their damp fingers in it, so I use a preservative anyway. Quote Link to comment Share on other sites More sharing options...
skyeblue Posted October 23, 2007 Share Posted October 23, 2007 Thanks Penny, I have Germall Plus liquid - do you think that would be ok to use?It has actually set quite hard and crumbly now, is this normal or have I stuffed it up Also, re cutting back on the greasiness by using cornflour as someone suggested, does anyone know how much to use and when to add it?Sorry for all the newbie questions Quote Link to comment Share on other sites More sharing options...
diamaor Posted October 23, 2010 Share Posted October 23, 2010 Hi everyoneThanks for the recipe. Can we subsitute cornstarch with cocoa powder?thanks Quote Link to comment Share on other sites More sharing options...
deena Posted October 25, 2010 Share Posted October 25, 2010 This recipe sounds lovely, I have been looking for a simple butter to make. Could I substitute the oil for some other oil, do you think? Quote Link to comment Share on other sites More sharing options...
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