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Ingredients
- 1 tablespoon of virgin coconut oil
- 2 tablespoons of shea butter
- 1 tablespoon of vitamin E
- 3 tablespoons of coffee macerate in almond oil
- 5 drops of vanilla
- jar
- coffee macerate
For this recipe you’ll first need a coffee macerate:
Coffee macerate smells absolutely amazing – especially to coffee lovers!
I prepared a full half liter of it, because I plan to make a scrub from it and possibly whipped butter.
How to make it?
Put the coffee into a jar and cover it with oil. Then let it macerate for 3 weeks, ideally on a windowsill so it gets nice sunlight. After 3 weeks strain it through a cloth and store it in a jar.
How to make whipped butter cold?
1. Into a bowl with a high rim weigh out the shea butter and vegetable oils.
2. There is always less oil in proportion than shea butter. Oils can be combined with each other.
3. At the beginning, mash everything well with a fork.
4. Then we can start whipping either with an immersion blender or a traditional electric whisk. An immersion blender will give us a nice smooth consistency.
On the other hand, a whisk will produce a fluffy cream, where small lumps of butter may remain, which are not harmful and spread easily on the body. So it’s up to you which method you choose.
5. You’ll know the whipped butter is ready when the whole mixture turns whitish, blends nicely and increases in volume
6. Finally, always add vitamin E as an antioxidant and mix well. You can also use other ingredients like panthenol, essential oils, zinc oxide and others.
