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  • Body Balms, Oils, Creams, & Lotions

    Whipped Body Cream
    submitted by HTN President Donna Maria

    If you have a question or comment about this recipe, please post it in the Comments Section below!

    I love this whipped creamy stuff! Massage it all over and you'll love it too. The essential oil combination, along with the neroli hydrosol and virgin coconut oil give this a tropical aroma. But even if you just use distilled water instead of hydrosol and leave out the essential oils, it feels so fantastic on your skin, you'll make it again and again!!

    Yield: Approx. 4 ounces
    Prep Time: 45 minutes
    Price Category: 2
    Difficulty Level: 3
    Shelf Life: 1-2 weeks, keep refrigerated

    Rating: star star star star
    Add your rating!

    10 grams shea butter
    10 grams cocoa butter
    16 grams  virgin coconut oil
    2 grams stearic acid
    6 grams  emulsifying wax
    62 grams neroli hydrosol (or distilled water)
    4 grams vegetable glycerin
    10 drops orange or green mandarin essential oil
    3 drops oakmoss essential oil
    2 drops ylang ylang essential oil

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    Blending Procedure:

    1. Combine the shea butter, cocoa butter, coconut oil, stearic acid and emulsifying wax in a large heat proof (I use Pyrex) glass measuring cup with a pour spout. Place the mixture in a hot water bath until the waxes are completely melted. Remove from heat.

    2. In a separate Pyrex cup, combine the hydrosol and glycerin. Place the mixture in a hot water bath for about 10 minutes to warm, then stir until the glycerin dissolves completely. Remove from heat.

    3. Stir the oils/waxes together to make sure they are evenly combined.

    4. In the separate container, stir the water ingredients to make sure they are evenly combined.

    5. Begin stirring the oil/wax mixture with an electric mixer on medium speed and add the water mixture as you stir. You will see the mixture begin to thicken as you blend it. Continue mixing until until Whipped Body Cream is thick and rich. I have found that blending for anything less than 10 minutes or so does not allow enough time for this mixture to become stable. Mixing for less time than this could resulting separation.

    6. Pour into clean jars. If a jar, I like to use a cosmetic spatula to dispense this so I don't add bacteria from your hands to the product. If you want, you can add whatever preservative you prefer to extend shelf life.

    7. You can add the preservative of your choice to the cream by following the preservative manufacturer's instructions for use. (For more information about preservatives, visit our FAQ page.) If you do not use a preservative, your cream should last up to 2 weeks if you have used fresh ingredients and if you dispense it with a clean utensil (like a cosmetic spatula) and store it in a cool, dry place. Refrigeration between uses will extend shelf life. Enjoy!!


    "***** Without question, a wonderful whipped cream. I've made it with cherry almond fragrance and various essentials oils. It's always loved. The product has never received a negative comment, and the cherry almond receives the most AAHH's. Cheryl in NJ"
    Submitted by: cherrychnagan
    "Just made this cream. It looks and feels just like real edible whipped cream, freshly made. The smell is great too. Reminds me of a coconut cream pie!"
    Submitted by: islandgirl95
    "I just made this cream. It is the best! It's really creamy and not greasy when applied. It stays fluffy too. It kind of reminds me of coconut cream pie!"
    Submitted by: islandgirl95
    "Love this receipe. Nice and creamy and not real greasy. Thanks so much."
    Submitted by: diinman
    "Divine texture and consistency! reminds me of english clotted cream... thank you for sharing"
    Submitted by: penny71

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