Wild Bare Whipping Butter

I love getting requests for products I haven't yet made. After all, I am making them for other people (although I do get to take them home and use them which is kind of an awesome perk).

​One of the first requests sent my way was for an eye makeup remover that could take off waterproof mascara. Done. In testing. I myself don't wear mascara, or really any makeup at all, except when I get a sudden urge to paint, so I had to give it away to a couple gals who do (yet another reason to follow me on social media is the potential to be a test subject for awesome new products).

Another fabulous request was for an anti-aging eye cream. I love the recipe that I have created and hope you do too!

The hardest part about creating a cream is getting the consistency AND getting it to stay at that consistency. I love whipped products for this reason. You see, the creams you buy at the store are almost assuredly oil-water or water-oil emulsions. Because the two are mixing, a third element, in addition to an emulsifier, is required to prevent spoilage: preservatives. I don't want preservatives in my skincare creams or my food so I opt for a straight oil product. Let's be clear: oil includes all those yummy butters like Shea and Cocoa. While any product will eventually go bad whether it's an emulsion or not, I mitigate this by making them in small batches, and in small enough containers that people will use them within a reasonable amount of time, and by refrigerating many of my finished products.

So, the cream consistency. I used a mix of raw, Organic Shea butter with Organic Jojoba oil along with Organic Coconut oil, some of which was infused with Chaparral  that I collected this spring in the Mojave desert. That's my base. I added all of them into a double boiler and heated them. Once everything was melted, I took it off the heat; while still warm, I added my essential oil blend (listed below). I let it cool until the pot was no longer hot to the touch and then I threw it in the fridge for maybe a half hour.

Once it was solid enough I took it out and gave it a few minutes to acclimate to the ambient temperature. Then it was time to whip it like crazy with my beloved immersion blender. I whipped and whipped until it was done. How do you know when that is, exactly? I know it's done when I begin salivating and seriously considering eating it (and I could and get a good dose of healthy fats) because it looks just like the whipped cream my mom used to make for strawberry shortcake when I was a kid. You'll have to come up with your own meter, but count on 5-10 minutes. Then I gently scoop it into jars, make labels, and voilà!