You can use raw or refined shea butter to make a shea whip. It all depends on your preference and what you can get your hands on.
WHAT YOU NEED
Shea Butter (refined or raw)
Double Boiler OR a deep saucepan and a stainless steel bowl which fits into that saucepan
1 tbsp Coconut Oil or Jojoba Oil
Essential Oils of your choice (optional)
Electric or Hand Mixer
Extra large stainless steel bowl.
To melt the shea butter, use your double boiler OR this method. I do not recommend using a microwave because it gets hot, liquifies quickly, melts unevenly and destroys some healthy fats! Once whipped, it will increase in volume up to 3x so be prepared with a larger bowl. You may even have to separate the mixture in to two.
- Fill the saucepan with water and bring to the boil.
- Place the stainless steel bowl into the pan so it floats in the water.
- Once the bowl is hot, remove the pan from the heat.
- Place the shea butter into the bowl in small amounts until it's all in the bowl.
- Stir continuously until all the shea butter is softened. Do not melt it into liquid.
- Add the coconut oil to the softened shea butter.
- Use your mixer on medium or high setting to whip the shea butter mix.
- It will take approx 15 minutes of continuous whipping to bring the shea butter to a consistency of soft serve ice cream.
- For large amounts of shea butter, it could take 20 or 30 minutes so be patient.
- When the mix is light and meringue-like, (stiff peaks) it is finished and you can stop whipping.
- Add your essential oils last of all and fold through in with a wooden spoon or put your mixer on low and run through one pass.
Pour your whipped butter into a sealable jar. I like using dark glass jars. Preferably more than one so you can keep one sealed until you run out of the first one. Don't store in the refrigerator. This whip will last six months to one year.