makes just over 4oz
(measurements are in volume)
2 TBSP (1oz) Brazil Nut butter (cosmetic grade)
1 TBSP (0.5oz) Coconut Oil (I use Tropical Traditions now)
1 TBSP (0.5oz) Cocoa Butter
1 TBSP (0.5oz) Castor oil
2 TBSP (1oz) Caprylic Capric Triglycerides
1 TBSP (0.5oz) Safflower oil (optional; Sunflower oil works well too)
1tsp (0.17oz) Olive Squalane (optional)
Few drops of Vitamin E (optional; Vitamin E MT50 is great)
4ml Hot Chocolate or Vanilla oil fragrance (or your fragrance of choice)
# Heat Phase A ingredients just until they’re melted.
# Add Castor oil, Caprylic Capric Triglyceride, Safflower oil, Olive Squalane and Fragrance and mix well
# Stick it in the freezer for at least 5 to 10 minutes.
# Use a hand mixer to whip the butter. You can whip it for as long as you feel like, until you reach your desired consistency.
# Brazil nut butter has a distinct nutty, sweet smell. Cocoa butter has a gorgeous chocolate smell. These are not neutral smelling butters, so use it to your advantage. Find out what works well with these scents. You may not even need to add any additional fragrance.
# Brazil nut butter is not as firm as shea butter. Keep that in mind.
# What you want is for this whip to cool rapidly and thoroughly. This will help prevent graininess.