FadingDelilah
Well-Known Member
I just whipped my first ever batch of Shea butter and I'm feeling so good about it. I usually fail horribly when it comes to mixing up stuff, even when I have a great idea in my head or I follow a recipe to the tee. It's not my fault my ingredients act differently than everyone else's when I'm in the kitchen! (I'm talking about you, bread dough. )
First I mashed the Shea butter (with 1.5 tbsps of Safflower oil poured in) with a fork after I spooned it out of the jar. It was in large chunks that my cake mixers would not have been able to start whipping very easily so that's why I mashed it with a fork. To my surprise, scraping the fork through and through the shea butter got it to a soft, creamy consistency within about a minute. I guess that's how they whipped their Shea butter a thousand years ago before blenders and cake mixers, lol. I then whipped it with the mixers for about 3-5 minutes, and then spooned it back into the jar. It almost didn't all fit in but there was just enough space. I think I recall other people mixing theirs for longer (like ten mins) for more volume but I felt I had done it long enough so I just stopped.
I got the 100% Shea butter sold by Shea moisture for $12.49 at RiteAid because I wanted it today. I was pleasantly surprised I could find Shea butter at all (even for that high price) in my area because I live in the country where natural butters/herbs and many type of oils are nonexistent. I would like to order it online in the future to save more money though. I was just too ready to try it! It came in a size of 10.5 oz, and it was white, hard and grainy at first. It has a very faint, non-rotten nutty scent (not like the stronger nutty scent I remember New york city street vendor yellow Shea butter having). It came out nice and fluffy with almost no graininess left after whipping. I only feel one or two grains each time I use some. It doesn't bother me at all.
I was thinking about adding some vanilla extract so it could smell more fragrant but idk if thats a good idea because extracts are usually made with alcohol, right? I will have to research more before I try it. I love it so far regardless.
First I mashed the Shea butter (with 1.5 tbsps of Safflower oil poured in) with a fork after I spooned it out of the jar. It was in large chunks that my cake mixers would not have been able to start whipping very easily so that's why I mashed it with a fork. To my surprise, scraping the fork through and through the shea butter got it to a soft, creamy consistency within about a minute. I guess that's how they whipped their Shea butter a thousand years ago before blenders and cake mixers, lol. I then whipped it with the mixers for about 3-5 minutes, and then spooned it back into the jar. It almost didn't all fit in but there was just enough space. I think I recall other people mixing theirs for longer (like ten mins) for more volume but I felt I had done it long enough so I just stopped.
I got the 100% Shea butter sold by Shea moisture for $12.49 at RiteAid because I wanted it today. I was pleasantly surprised I could find Shea butter at all (even for that high price) in my area because I live in the country where natural butters/herbs and many type of oils are nonexistent. I would like to order it online in the future to save more money though. I was just too ready to try it! It came in a size of 10.5 oz, and it was white, hard and grainy at first. It has a very faint, non-rotten nutty scent (not like the stronger nutty scent I remember New york city street vendor yellow Shea butter having). It came out nice and fluffy with almost no graininess left after whipping. I only feel one or two grains each time I use some. It doesn't bother me at all.
I was thinking about adding some vanilla extract so it could smell more fragrant but idk if thats a good idea because extracts are usually made with alcohol, right? I will have to research more before I try it. I love it so far regardless.