We get questions about whipped butter all the time, so we thought it would be helpful to write out some ‘rules of engagement’ for whipped shea, cocoa and mango butter.
1. Don’t microwave it!
Shea, cocoa and mango butter are heat sensitive (like whipped cream, ice cream or butter.) We don’t use chemical enhancers or stabilizers to keep the butter firm. We rely 100% on whipping air into the mix. Keep your butter out of direct heat and definitely don’t microwave it. The mixture will liquefy.
2. It’s firmer in the winter time.
Shea, cocoa and mango butter react to both heat and cold, so you’ll notice the whips are firmer in cold weather. If you want to soften it up just put it in a warm room (like a steamy bathroom) and let it come up to room temperature.
3. Volume varies.
We weigh everything we send out to make sure our customers are getting the right amount. However volume varies from batch to batch. Some butters will come all the way to the top of the container, others will be a bit lower.
4. Scented, but not perfume.
We use essential oils to scent our butters. They smell incredible and natural because they’re derived from plants. But essential oils are not perfumes and, while they’re strong, don’t have the same scent intensity.
5. Mango butter doesn’t smell like mango.
Mango butter comes from the seed, not the flesh of the fruit. It has a slight, leafy/green smell.