donna4909 Posted April 26, 2008 Share Posted April 26, 2008 My whipped shea is not fluffing up like it should. It's seems to never get past a thick pudding like consistency. The recipe I came up with is:5 oz. Shea Butter3 oz. Cocoa Butter3 oz. Babbasu Oil1 oz. Apricot Kernal OilThen I added 0.05 oz FO and a little Dry Flo AF. Anyone see problems with the recipe? This is my first time making a whipped butter. Quote Link to comment Share on other sites More sharing options...
LovelyLathers Posted April 26, 2008 Share Posted April 26, 2008 Cocoa Butter is a harder butter, I have never had any luck with it in whipping. It does take a while for the whipping process especially if you melted everything together. Cocoa butter takes longer to set up than shea in my experiences with it. If you did melt it put it in the freezer for a few minutes take it out and whip more. You can let it sit overnight and try whipping it again and see if it gets thicker. Quote Link to comment Share on other sites More sharing options...
CareBear Posted April 26, 2008 Share Posted April 26, 2008 cocoa butter can take a couple of days to really set up, making it a less than stellar ingredient in the whipped butters I've tried. I've given up on it. Quote Link to comment Share on other sites More sharing options...
donna4909 Posted April 26, 2008 Author Share Posted April 26, 2008 Hmm... Oh well. I only made it for me anyway. I left it in the fridge for a bit, came back and it whipped up perfectly. But why do I have the sneaking suspicion that this stuff is going to be rock hard in a day or two? It may end up being more of a belly balm instead of butter. At least it's scented Lemon Meringue, that stuff smells good enough to eat. Hopefully it'll keep my strech marks at bay over the next few months. Quote Link to comment Share on other sites More sharing options...
Seaglass Candle Posted April 28, 2008 Share Posted April 28, 2008 Have you tried whipping it in an ice bath? (Not sure if you use a hand mixer or Kitchen-Aid). This works for me, especially in summer. The fast cooldown also prevents the shea from getting granular. HTH Quote Link to comment Share on other sites More sharing options...
soycrazy Posted April 30, 2008 Share Posted April 30, 2008 That's what happened to mine, but I used cocoa butter and mango. I don't mind the hardness though, because I love cocoa butter esp the yummy chocolate scent Quote Link to comment Share on other sites More sharing options...
donna4909 Posted April 30, 2008 Author Share Posted April 30, 2008 It actually didn't harden up on me. It stayed light and airy, but it deflated a bit in the tins. Now they have sink holes. :/ Quote Link to comment Share on other sites More sharing options...
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