1. Melt the shea butter and coconut oil in a double boiler. Once everything has melted, remove from heat.
2. In another bowl, mix the liquid vegetable oils well and, if desired, the vitamin E, essential oils and arrowroot starch. Add to the shea butter and coconut oil mixture and mix well.
3. Chill the mixture in the freezer for about 20 minutes, until it starts to harden but not completely.
4. Whip the mixture with a stand mixer or hand mixer for about 10 minutes, until the texture is similar to whipped cream.
5. Transfer to a glass jar, without a lid, and refrigerate for 10 to 15 minutes to stabilize the whipped butter.
How to use it
Use this whipped meringue from head (yes, even on your face and in your hair!) to toe and without restraint! It's truly all-purpose. Marie even uses it to define her curls and reduce frizz (apply a tiny amount to wet hair).
The only thing is to make sure you use appropriate essential oils (for example, don't put photosensitizing essential oils in it if you plan to use it as a morning face butter, or leave them out for use on a baby).
Tip
Does your skin need hydration? Mix your meringue with a few pumps of the hydrosol of your choice or aloe gel before applying it to your skin, or just apply it right out of the shower. The moisture stays trapped under the layer of butter, which keeps it from evaporating. But the secret against dry skin is also (and above all) to drink lots of water!
Storage
Above 24°C, the butter may soften and lose a bit of its whipped look (because coconut oil). This change in texture doesn't affect its effectiveness at all. The shelf life of the whipped meringue is 9 to 12 months, possibly even longer if you add vitamin E.
When in doubt, the best indicators remain its smell and appearance. If it smells like rancid nuts or develops colors or stuff that seem to grow over the days, you have your answer hehe. To reduce the risk of contamination, it's important to dry your hands well before using it, so you don't introduce moisture (water = fungus).
