From Shea Butter Hater to Shea Butter Caker!
Congratulations on your progress! That is absolutely wonderful. The advice I tell everyone is, without mixing it with an electric mixer, your shea mix is very likely to FAIL. Period.
If you don't have an electric mixer to mix down your Shea butter mix, your mix will never come out buttery and light. A blender, or a stick blender, or hand mixing, a a fork or a food processor will not work. The first step of the processes is to ensure that you can mix down your blend with with an electric mixer.
I take my Shea butter at room temperature and add coconut oil and olive oil. That' all you need. Additional oils are optional. Then I blend with the the electric mixer. When the color gets lighter and the texture changes to fluffy, it's ready. The only time I heat Shea over hot water is when it is grainy.
This is some Senegalese Shea butter I found in the beauty supply. I added coconut oil nd olive oil and whipped it 1x and it was still grainy and the same texture and color you see in the first photo.
So, I took the bowl and melted it down completely over some hot water. Then, I put it back in the fridge to harden it. Then I took the harden butter and added a bit more olive oil and whipped it again. The grease you see in the bowl is more olive oil. Within seconds, it turned the white color and got fluffy.
In general, most Shea butters will turn to the white fluffy stuff after being whipped 1x. I talk about it in more detail in the post below:
Shea Growth and Retention Regimen 2015 , Posts # 403 and #404
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