Body Butter Version C – Body Shop Like

In two separate heat-resistant glasses, measure out
the water phase ingredients: Distilled water, Glycerine and Xanthan Gum;
the oil phase ingredients: Coconut Oil, Mango Butter, Olive-derived Emulsifier, Glyceryl Stearate and Cetyl Alcohol
Gently melt both phases in separate heat proof containers over a low heat using a double boiler or bain marie
Once the oil and water phases have completely melted, slowly pour the heated water phase into the oil phase. Use a spatula to stir until everything is combined, then transfer onto a flat surface
To emulsify and thicken, use an immersion blender or whisk. As the mixture cools and more air is incorporated, it will start to thicken and change to a pale cream colour, this should take approximately 5 minutes
When you are happy with the consistency, you can move on to adding the preservative and antioxidant
Use a scale to add the Cool Down ingredients: Vitamin E, Preservative Eco and any essential oils you wish to add for fragrance
Give a short, quick mix either by hand or using a blender to ensure all the Cool Down ingredients are evenly distributed
Store your Body Butter in a dark-coloured or tinted glass container to help prolong its shelf life.

This recipe makes 500g.