Black Raspberry Vanilla Body Butter Recipe

Weigh out all of your 156 grams cocoa butter, 155 grams shea butter, 24 grams grapeseed, and 65 grams apricot kernel oil.

Begin melting the butters and weighed out grapeseed oil and apricot kernel oil using the double boiler method. Heat until completely melted. Be careful not to get your oils too hot, or you can ruin them.

Once melted, remove from heat source and add 4 grams Vitamin E Oil and 10 grams Black Raspberry Vanilla Fragrance Oil. Stir.

Pour the mixture into a mixing bowl and set over another bowl filled with ice to cool faster, or cover and set in the refrigerator to cool.

As it cools the mixture will become thicker. Every 20 minutes or so, use a hand mixer, and whip the butter for several minutes. Place the mixture back into the fridge or over the ice bowl each time for cooling/thickening purposes. The mixture will begin to get thicker each time you mix. It will start to look like whipped butter.

Once the butter has solidified all the way and is no longer runny, spoon it into your 4 oz. jars and you are finished!