Re: Whipped shea process...

[Guest guest]

From a chemistry

standpoint what is the freezing and whipping process doing

Adding air.

Real chemistry, huh?

Seriously, , I've made them and know a few people who swear by them to

put on bad feet at bedtime with socks

ly, I didn't like the messy, greasy stuff. I did <not> whip and freeze-

I put it in a ice water bath for no other reason than I'm not making

anything that takes half a day, and I found that for some reason I have no

trouble with Shea butter crystallizing if I put the container in an ice bath

quickly after it melts. The original " formula " -read euphemism- was twice as

much shea butter as cocoa butter. Period. The cooler the whole deal gets,

the more it will support larger amounts of air I guess,

IMO, the same thing can be accomplished with an emulsion of some good oils

like emu, Evening primrose, sesame,

jojoba and avacado and water or aloe juice and it won't stain the linens or

leave you feeling like a greaseball

Or maybe I'm getting tired and grumpy

Coral

[Guest guest]

I use twice as much butters than soft oils. To make about 45 one

ounce jars of whipped butter you'll actually need two ounce size

jars. Since there's a lot of air whipped in, it's light.

Here's an example recipe:

15 oz. Shea Butter

15 oz. Cocoa Butter

5 oz. Emu Oil

5 oz. Liquid Shea

5 oz. Fractionated Coconut Oil

..4 oz. Vitamin E

..4 oz. EO of choice

..4 oz. Preservative

Mixing Procedure

1. Add solids and heat gently until melted. Add liquid oils.

2. Cool in freezer until white " crust " begins to form along

sides of vessel (from fats hardening) and the butters become semi-

opaque.

3. Remove from freezer. Place mixing vessel in ice bath and

begin beating with an electric mixer, preferably one that is

outfitted with whisks. Beaters will work.

4. Continue to beat/mix until soft stiff peaks remain.

NOTE: I use a Kitchen Aide appliance. I can walk off and leave it

whipping for several minutes at a time. I don't use an ice bath

because it won't work with this appliance. So, I beat, refrigerate

about 10 min., beat some more, refrigerate, and continue until I get

the consistency I desire. With is size batch, I can be doing this

several hours.

NOTES FROM SNOWDRIFT FARM

• Solid waxes stiffen the mix and hold the shape longer

• Veggie starches, such as Natrasorb reduce the greasy feel and

provide that " instant soak-in " the consumer looks for

• The longer you beat/whip, the better off you are, generally

• Whisks work better than beaters

• Heat the butters only; add the oil and glycerin afterwards

• Freeze a second or third time to increase lightness and

creaminess; do not over freeze. Beat after each freezing.

• If you should happen to over freeze, don't worry. Remelt and

start again

> Please forgive if you are on the Texas soapers list, as I have also

> posted this question there, but would love you guys opinion on this

> question also...

>

> Has anyone tried to make these type of whipped butters?

>

> http://www.snowdriftfarm.com/form_whippedbutters.html

>

> I have an interested customer, but they sound pretty labor

intensive and

> perhaps easy to screw up the texture? Are they worth trying and if

so

> does anyone have any tips to do them in volume?? From a chemistry

> standpoint what is the freezing and whipping process doing?

> Thanks!!

>

> Baird

> Paradise Valley Natural Skincare

> www.soapessentials.com

[Guest guest]

also made a heavy shea cream, emulsion, with emulsifier, so it is a bit

heavier than my usual lotion, but not as heavy as whipped shea ...

Dianne

Your way sounds better-- I'll have to try it. I make a foot cream w/ shea

and emu oil. It doesn't stay on top-sinks in quickly,- despite what goes on

chemically in the ever present aruments re emu oil, none of my creams lay on

top of the skin if they have emu oil.

It seems like everyone has foot and dry knees/elbow problems . Most of my

business has come from moisturizing face cream and foot cream stuff-if they

don't need one, they need the other--almost every time. I call it the old

one-two punch.

Coral