We melt the body butter in the Thermomix® at exactly 65°C. That is the threshold at which cocoa butter melts without the sensitive oils oxidising. Any higher and the butter turns rancid; any lower and it stays grainy.
We have been making this body butter for years because it strikes exactly the right balance: firm enough to fill into jars, soft enough to spread on skin. The trick lies in the three-phase process.
Body Butter, Thermomix®
Ingredients 0 / 6 ✓
- 30 g cocoa butter
- 30 g coconut oil
- 120 g shea butter
- 10 g apricot kernel oil
- 10 g rosehip oil
- 5 Tropfen mandarin essential oil
Instructions 0 / 4
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1
Cocoa butter.
Place the cocoa butter and coconut oil in the mixing bowl and melt for 7 minutes / 65°C / speed 2 without the measuring cup inserted.
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2
Mix.
Add the remaining ingredients and mix for 2 minutes 30 seconds / speed 2.
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3
Chill.
Transfer the cream to a bowl, cover airtight and leave to set in the fridge for 3 hours.
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4
Fill.
Place the cream back in the mixing bowl, whip for 30 seconds / speed 5 and fill into sterilised cream jars.
Tip: You can of course use other essential oils too, for example lavender oil. When made correctly, the body butter will have a slightly grainy texture. On the skin this feels like a gentle exfoliation that melts away with body heat and absorbs even better into warm skin. The body butter keeps for up to 4 months if you store it in the fridge.
Good to know: Cleaning your Thermomix® after making cosmetics is straightforward. Add half a litre of water with a splash of washing-up liquid to the mixing bowl and heat for 5 minutes / 90°C / speed 1. Then run the blade up to speed 8. After that you can clean the Thermomix® easily with hot water and a washing-up brush.
Why 65°C is the critical threshold
Cocoa butter melts between 34 and 38°C. Shea butter at around 36°C. Both are liquid at 65°C without any damage to their structure. Important: melt without the measuring cup so that steam can escape. With the measuring cup in place, water condenses inside the mixing bowl and makes the butter crumbly later.
At 70°C or above, the unsaturated fatty acids in the apricot kernel oil and rosehip oil begin to oxidise. The result is a stale-fat smell. Below 60°C, the cocoa butter remains partially solid, which causes lumps.
The three-phase process
Phase 1: Melt. Cocoa butter and coconut oil go in first. 7 minutes at 65°C on speed 2. These two have the highest melting point, so they go in first.
Phase 2: Mix. Shea butter, apricot kernel oil, rosehip oil and mandarin oil are added only after the melting step. 2 minutes 30 seconds at speed 2. No heat at this stage, just gentle stirring. The oils are heat-sensitive.
Phase 3: Chill and whip. The mixture must set in the fridge for 3 hours. Only then should you whip it. If you whip too early, the butter stays liquid. If you whip too late, it turns crumbly instead of creamy.
Why the butter turns out slightly grainy
The finished body butter has a slightly grainy texture. This is not a mistake; it is a natural physical property. Cocoa butter crystallises into six different crystal forms as it cools. If you cool it too quickly or whip it for too long, large crystals form and they feel grainy.
At body temperature the crystals melt immediately and the butter absorbs evenly. The grainy sensation is like a gentle exfoliation. If you prefer a smoother texture, you can warm the chilled mixture in a bain-marie to 30°C before whipping. That smooths out the crystals.
Essential oil alternatives and dosage
5 drops of mandarin oil per 200 g of butter is a medium dose. More becomes overpowering; less and you can barely smell anything. Lavender oil is a good alternative, especially in the evenings. Rose oil works too, but use a maximum of 3 drops as it is very intense.
Important: use only essential oils, not fragrance oils from a craft shop. Those often contain synthetic compounds that can irritate the skin.
Shelf life in the fridge
The body butter keeps in the fridge for up to 4 months. The cocoa butter preserves the mixture naturally. Important: use sterilised jars and always scoop out the butter with a clean spatula. If you dip your fingers in, you introduce bacteria and the butter will turn within 4 to 6 weeks.
If the butter smells rancid or mould appears, discard it immediately. With correct storage this should not happen.
Cleaning the mixing bowl after making cosmetics
Our tip: Red Apple Sauce, Thermomix®.
After the body butter, the mixing bowl will be greasy. We add 500 ml of water with a splash of washing-up liquid and heat for 5 minutes at 90°C at speed 1. Then run the blade up to speed 8. The layer of fat loosens completely. Follow up with hot water and a washing-up brush.
