Homemade Cocoa Butter Cream

While I love palmer’s cocoa butter it can be a bit pricy. I decided to research natural alternatives. After much trial and error I came up with a full proof recipe.

Ingredients:

1/2 cup Unrefined Cocoa Butter

1/2 cup Refined Shea Butter

1/4 + 1/8 Unrefined Coconut oil

1 Tbsp. Extra Virgin Olive Oil.

3 Drops of Fragrance (optional) 

The reason I used unrefined cocoa butter and coconut oil is because they have a pleasant smell. The smell of shea butter tends not to be as appeasing and refined usually has little to no smell. 

Method 

Firstly melt all the ingredients on a double boiler on a medium low heat. This can be done in the microwave but the double boiler is a gentler process and will allow the ingredients to retain more nutrients.

Once melted place all the ingredients in the fridge. Leave for a couple of hours.

Remove the bowl from the fridge if the mixture is too hard to mix with your finger then, let it sit in a warm room for another couple of hours.

Once the mixture can be mixed with your finger. Use an electric mixer and mix it until it become light and fluffy.

Finished Product