DIY Herb Infused Whipped Body Butter
This rich, fluffy body butter begins with coconut and grapeseed oils gently infused with dried calendula and lavender, then combines the strained herbal oil with shea and cocoa butters. Chill, whip, and spoon it into a jar for a simple botanical body butter that's especially lovely during the cooler months.
Equipment
- 1 Double boiler — I make my own with a glass bowl over a simmering pot of shallow water.
- 1 Fine-mesh strainer
- 1 Cheesecloth or clean muslin
- Measuring cups and spoons
- 1 Mixing bowl
- 1 Whisk or spatula
- 1 Hand or stand mixer with whisk attachment
- 1 Clean, dry glass jar or metal tin with lid
Ingredients
For the Calendula + Lavender Infused Oil
- ⅓ Cup Coconut oil
- ⅓ Cup Grapeseed oil
- 2 Tbsp Dried calendula flowers
- 2 Tbsp Dried lavender flowers
For the Whipped Body Butter
- ½ Cup Prepared calendula + lavender infused oil
- ½ Cup Cocoa butter
- 2 Tbsp Shea butter
Instructions
Prepare your double boiler.
- Add a few inches of water to the bottom pot and bring it to a gentle simmer.
Combine the oils and herbs.
- Add the coconut oil and grapeseed oil to the top of your double boiler along with the dried calendula and lavender. Once the coconut oil has melted, stir gently to make sure the herbs are thoroughly coated in oil.
Infuse for 2 hours.
- Keep the mixture over very low, gentle heat for approximately 2 hours, stirring occasionally. Keep an eye on the water level in the bottom of your double boiler and add more water as needed.
- The goal is to gently warm the herbs in the oils... not cook them. Keep the heat low, and don't allow water or condensation to drip into the oil.
Strain thoroughly.
- Remove the infused oil from the heat and allow it to cool enough to handle safely. Strain it through a fine-mesh strainer lined with cheesecloth or clean muslin, removing as much of the plant material as possible.
Measure your infused oil.
- Measure ½ cup of the strained herbal oil for the body butter. If you're slightly short after straining, top it off with a little additional grapeseed oil.
Melt the body butter ingredients.
- Add the ½ cup infused oil, cocoa butter, and shea butter to your clean double boiler. Heat gently, stirring just until the solid butters have completely melted and everything is combined.
Chill.
- Pour the melted mixture into a clean, dry mixing bowl and refrigerate until it has firmed but isn't completely solid. Check it periodically and give it a stir as it cools to help the mixture solidify evenly.
Whip.
- Using the whisk attachment of a hand or stand mixer, whip the cooled mixture until it becomes lighter, fluffy, and creamy... think whipped cream.
Transfer and store.
- Spoon the finished body butter into a clean, completely dry glass jar or metal tin and close tightly.
Notes
- Use dried herbs only. Make sure your calendula and lavender are fully dried before infusing them into oil. Fresh plant material introduces moisture into the formula, so I don't recommend substituting fresh herbs here.
- Keep the heat gentle. I infuse the dried herbs over very low heat in a double boiler for about 2 hours. Check the water level periodically and add more as needed. We're gently warming the herbs in oil, not cooking them.
- Keep water out. Use clean, completely dry equipment throughout the process. Be especially careful that water or condensation from the double boiler doesn't make its way into your infused oil.
Strain thoroughly. Remove as much plant material as possible before making the body butter. I like using a fine-mesh strainer lined with cheesecloth or clean muslin. - Temperature matters when whipping. If the mixture is still too warm, it won't whip properly. If you've accidentally chilled it until it's completely solid, let it soften slightly at room temperature before whipping.
- Expect some temperature changes. Because this body butter is made from plant butters and oils, it will naturally become softer in warm environments and firmer when it's cool.
Tried this recipe?Let us know all about it!