Why is my body butter grainy?
Short answer
Shea and cocoa butter formed large, unstable crystals as they cooled. Controlled cooling and longer whipping prevent it.
Explanation
The book's whipped-butter method: melt gently (never above 75 °C), cool to 25–30 °C and add liquid oils, vitamin E and essential oil. Refrigerate 20–50 minutes until an opaque film sets on top (set, not frozen), then whip 5–30 minutes, adding fragrance in the last minute. Let it set 12–24 hours. You can also 'seed' the cooling melt with a small piece of solid butter.
What to do
- Whip the shea and mango butter for at least 15–20 minutes.
Source: The Big Book of Homemade Skin Care — Whipped Shea & Mango Body Butter · Chocolate Orange Body Butter