Body butters can come in two formats. There is the pure body butter which is a combination of butters and oils that have been combined, and often whipped, to form a rich but oily skin salve type product. The product commercially sold as a body butter is actually a thick cream, with this recipe following that format more closely.
Cream recipes are usually broken into 3 phases, the oil phase, the water phase, and the additives phase.
75gm Almond Oil
75gm Apricot Kernel Oil
100gm Shea Butter
10gm Mango Butter
60gm Emulsifying Wax
30gm Stearic Acid
20gm Sodium Lactate
10gm Optiphen Plus Preservative
10gm Sweetcakes Coconut Fragrance Oil (or fragrance of your choosing)
100gm talc (optional but reduces the oily feel on the skin)
Weigh out your oil phase ingredients and place them in a double boiler arrangement or on low direct heat on the stove.
Weigh out your water phase ingredients into a separate pot and treat as you have the oil phase.
Heat both until they are 70ºC then remove from the heat and combine using a hand beater or stick blender, beating for several minutes to ensure emulsion.
Blend periodically after this to ensure the ingredients stay unified until your mix reaches 45ºC.
Mix in your additives phase and stir well to ensure everything has been evenly combined and allow to cool completely to room temperature before transferring to jars and capping tightly.