How to make a Luxe Emulsified Body Butter

A creamy, deeply moisturising, luxurious emulsified body butter with exotic aroma of Ylang Ylang and Sweet Orange that smells like summer.

Emulsified Body Butters are extremely popular and fun to make. They are moisturising, less greasy and feel amazing on the skin.

Tropical Luxe Emulsified Body Butter is a great DIY project to make at home and is wonderful for dry skin. We have selected ingredients that have a 'drier' skin feel so the body butter still deeply moisturises but doesn't feel too heavy or greasy.

This product is suitable for intermediate skincare makers as it includes the technique of combining water and oil to create a nice thick emulsion.

To use this body butter, massage into the skin after showering. For best results apply the body butter after exfoliating. We also have a formulation for a Orange and Ylang Ylang Body Scrub that would complement this body butter perfectly!

 Ingredients

Phase Ingredient % W/W Weight (g)
A Distilled Water 69 345
B Glycerine 5 25
B Xanthan Gum 0.5 2.5
C Ecomulse 5 25
C Emulsiflora (Glyceryl Stearate Citrate) 2 10
C Shea Butter 2 10
C Naturasilk 3 15
C Apricot Oil 2 10
C Macadamia Oil 2 10
C MCT 4 20
C Beeswax 2.5 12.5
D Vitamin E 1 5
D Nipaguard SCE 1 5
D Ylang Ylang Essential Oil 0.5 2.5
D Sweet Orange Essential Oil 0.5 2.5
pH adjuster q.s
Totals 100% 500g

 Method

  1. Ensure all equipment is cleaned and sanitised.
  2. Measure the phase A ingredients into a beaker or glass jug, and set aside.
  3. Combine phase B ingredients and stir to form a slurry.
  4. Add phase B to phase A. Stir until completely hydrated (a gel should form).
  5. Measure phase C ingredients in a separate beaker and combine.
  6. Place both beakers (phase A/B and phase C) into a double boiler. Heat to 75 degrees Celsius.
  7. Stir slowly to ensure everything has melted.
  8. Take off the heat, and add phase C to phase A/B and stir until an emulsion forms.
  9. Continue stirring as the product cools.
  10. At 40 degrees Celsius, add phase D ingredients and stir.
  11. At 25 degrees Celsius, check and adjust the pH (final pH required is between 5.2 and 5.5).
  12. Once the product is cooled, cover and leave for 24 hours to reach final viscosity.
  13. Transfer to a sanitised jar/ packaging and then label.

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