Mask, Open door, sanitize, work, repeat. That is the way of the world these days and it is leaving our skin feeling a little more then neglected. With winter coming closer and closer and early morning temps in single digits – I knew we had to save our hides (so to speak) or risk some major cracking.
So the gentle donkey trots off to the kitchen and whips up some school friendly Body butters. This recipe orig came from a lady who dedicates her blog to food storage and prep. She helped inspire me to blog ! Food Storage Moms. I adjusted her recipe to use powder honey for a less sticky product, it also prevents separation that can occur with natural honey, sinking to the bottom after time. This butter can be scented but we opted to stick with plain vanilla honey scent. It is just so yummy smelling.
UPDATED: raw honey can cause some body butters to be “sticky” in some climates and often separates or sinks to bottom of creams and soaps if not mixed with emulsifiers – you can omit the honey or use powdered honey as the solution to that problem. Honey powder is avail online in small quantities from soap suppliers like Candora. Or in bulk via Amazon or other retailers
Honey Vanilla whipped body butter –
- 1 cup Organic Extra Virgin Coconut Oil (solid)
- 1 cup Organic Unrefined Shea Butter
- 1/3 cup dry honey powder
- 3 tablespoons Organic Pure Vanilla Extract
- Optional Essential Oils (bergamot, neroli are good choices)
Combine the coconut oil, shea butter, in a double boiler. Melt over medium heat, stirring constantly. Depending on your stove it may take 10-20 minutes to totally melt the ingredients.
After it melts, remove from heat and place in the refrigerator to solidify the mixture. It will take about 4-5 hours.
Once the mixture is ready, scoop pieces into your stand mixer bowl. I used my Kitchen Aid flat beater attachment to “whip” the mixture. Add honey powder. You can use a heavy-duty hand mixer if desired.
Now, add the vanilla, and or few drops of essential oils of choice. This recipe will fill ten-1/2 pint mason jars. Place a lid on and screw tight. Place jars in the refrigerator, if desired.
Note: we use coconut oil but if allergic try subbing cocoa butter