Body Butter Recipe

Body Butter Recipe
This creme formulation is a simple one, which can be used to test different oil combinations and additives. It has the basic components of emulsifiers and liquid with emolliency provided by the butters,oil and oat flour. The addition of cyclomethicone and dimethicone gives it a silky velvety feel, while the oat flour adds a cushiony softness and reduces the oily feel of the creme.

Instead of the silicone mix, hydrolyzed oats may be used to achieve the same cushiony soft feel. This is nice as an all over body creme. Plus, there is an incredible glide from the combination of silicones and hydrolyzed oat flour that transports this from being a HoHum body creme into a luxurious all over body treatment. The first time I made this, I went through eight ounces in a couple of days! The formulation given here will make about one pound of product, or enough to fill four 4 ounce jars. Adding fragrance is a matter of personal preference. I have found that without fragrance or essential oil, it has the refreshing, wholesome light scent of oatmeal.

Velvet Body Butter with Oats

Part I
1.Distilled Water-----325g    (11.47oz)
2.Glycerin-------------20g   (0.70oz)

Part II
3.Shea Butter (or
any other type
Of butter)-----------50g   (1.76oz)
4.Almond Kernel Oil----25g    (0.88oz)
5.Stearic Acid---------15g   (0.53oz)
6.Emulsifying Wax------15g   (0.53oz)

Part III
7.Liquapar Optima------5g   (0.18oz)
8.Dimethicone (and)
Cycolomethicone------25g    (0.88oz)
9.Hydrolyzed Oat
Flour----------------20g   (0.70oz)
10.Essential Oil or
Fragrance Oil--------q.s.
Total = 500g-------------  17.63oz

• Combine Part I ingredients and heat to 176 degrees Farenheit/80 degrees Celsius and hold for twenty minutes at that temperature to kill bacteria and mold spores.

• Combine Part II ingredients in double boiler and heat to 176 degrees Fahrenheit. Ensure that all ingredients have melted.

• Combine Part I ingredients with Part II ingredients in a bowl and mix with stick blender. Likewise if using a mixer, combine and mix with the whip attachment on medium speed. During the course of mixing, the ingredients will cool down. I usually mix in five minutes intervals, take a break then return to mixing. As creme cools down, it will thicken substantially.

• Combine Part III ingredients and mix out any lumps in hydrolyzed oat flour. This is a very important step. Then combine Part III ingredients with the rest of creme and mix. One option is to bottle it while it is still thin enough to pour. However, I usually allow it to sit for 24 hrs, covered tightly. During this time the crème will thicken some more. I usually remix and bottle then as I find it is fluffier at this stage. If you opt not to add preservative to this formulation, then it may keep for two weeks in the refrigerator. However, I have kept my creme for two weeks without refrigeration.

Where to buy ingredients: sells the complete kit for this recipe with enhanced ingredients. The kit includes jars to put the final butter in as well as pretty customized color labels.

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