KristineG Posted April 12, 2007 Share Posted April 12, 2007 Is this what it's supposed to look like? I stood the jar on it's side to show how stiff it is yet it's not hard. The consistency is like the whipped cream that squirts out of the can but a little heavier if that makes sense. Quote Link to comment Share on other sites More sharing options...
kiva Posted April 12, 2007 Share Posted April 12, 2007 :highfive: looks good to me! Quote Link to comment Share on other sites More sharing options...
ladysj Posted April 12, 2007 Share Posted April 12, 2007 It looks wonderful to me. Yeah it's going to be stiff lol. I need to make up some more for samples. Quote Link to comment Share on other sites More sharing options...
KristineG Posted April 12, 2007 Author Share Posted April 12, 2007 This was pretty easy and fun to make. I don't like the clean up though...lol Quote Link to comment Share on other sites More sharing options...
Kimberly Posted April 13, 2007 Share Posted April 13, 2007 Looks great! Clean up is a breeze....SUPER hot water and a dish soap. I just run everything under scalding hot water and tadaaaaa...clean as a whistle! Quote Link to comment Share on other sites More sharing options...
soapbuddy Posted April 13, 2007 Share Posted April 13, 2007 Looks good!Is it an emulsified shea?irena Quote Link to comment Share on other sites More sharing options...
KristineG Posted April 13, 2007 Author Share Posted April 13, 2007 Thanks! I wasn't too sure about it. I thought maybe it was supposed to be runnier. I followed Kimberly's directions. I think I had it exactly where it should be and then whipped it once more for 3 seconds and felt it stiffen. I think it would have been just right if I didn't do that. Can you over whip this? It's not emulsified. Quote Link to comment Share on other sites More sharing options...
maryann Posted April 13, 2007 Share Posted April 13, 2007 Looks yummy. In my experience w/ whipped butters they hardened up to a week. So after having to (twice) take the butter out of jars to add more oil (to soften it to the consistence I wanted- personal preference which is different for everyone) I got smart. I would follow my recipe, then place a cover over the bowl and let it sit and room temp for a week. After a week or so I would add more oil and whip it if was too hard for my taste, if not I'd put it in jars. For me, I've never had a problem adding more oils and re-whipping. A great idea would be to keep track of how much more oil or butter you add for your starting point the next time you make this recipe. HTH Did I mention how YUMMY this looks . I LUV it uncolored, it reminds me of buttercreme icing !!!! Quote Link to comment Share on other sites More sharing options...
heirloomoriginals Posted April 13, 2007 Share Posted April 13, 2007 Looks great!Steph Quote Link to comment Share on other sites More sharing options...
schmoopie Posted April 13, 2007 Share Posted April 13, 2007 Looks perfect to me....but I like it thick....it is marketed as a butter after all.... Quote Link to comment Share on other sites More sharing options...
KristineG Posted April 13, 2007 Author Share Posted April 13, 2007 Thanks for the feedback! Kim, Thanks for posting such a great recipe. This stuff is addicting. It's all I want to make now!...lol Quote Link to comment Share on other sites More sharing options...
beloved Posted April 13, 2007 Share Posted April 13, 2007 How did you get it in the jar??? My frist attempt at making cream soap and i am having a hard time finding a good way to get it in jars. normally i don't make things just cp. Looks great Quote Link to comment Share on other sites More sharing options...
Kimberly Posted April 13, 2007 Share Posted April 13, 2007 How did you get it in the jar??? My frist attempt at making cream soap and i am having a hard time finding a good way to get it in jars. normally i don't make things just cp. Looks greatOne word......SPOON.I use a long tea spoon to transfer my whipped shea and thick creams into the jars. Quote Link to comment Share on other sites More sharing options...
Kimberly Posted April 13, 2007 Share Posted April 13, 2007 Looks yummy. In my experience w/ whipped butters they hardened up to a week. So after having to (twice) take the butter out of jars to add more oil (to soften it to the consistence I wanted- personal preference which is different for everyone) I got smart. I would follow my recipe, then place a cover over the bowl and let it sit and room temp for a week. After a week or so I would add more oil and whip it if was too hard for my taste, if not I'd put it in jars. For me, I've never had a problem adding more oils and re-whipping. A great idea would be to keep track of how much more oil or butter you add for your starting point the next time you make this recipe. HTH Did I mention how YUMMY this looks . I LUV it uncolored, it reminds me of buttercreme icing !!!!I have never had to rewhip. Quote Link to comment Share on other sites More sharing options...
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