WHIPPED PUMPKIN SEED BUTTER RECIPE
1.2 grams citric acid
20 grams stearic acid
28 grams emulsifying wax
300 grams distilled water
18 grams deodorized cocoa butter
10 grams mango butter
10 grams babassu oil
21 grams organic pumpkin seed oil
14 grams liquid glycerin
5 grams germaben II
4 grams pumpkin pie fragrance oil or fragrance/essential oil of choice.
optional - 1 teaspoon arrowroot powder or cornstarch (reduces greasy feel)
Weigh out your citric acid, stearic acid, emulsifying wax and distilled water into an 87 ounce bucket or microwave safe container. Heat for approximately 2 minutes, making sure your waxes have completely melted. ( use 30 additional second increments until it has completely melted).
Using a stick blender whip your ingredients together.
Weigh out your oils and butters and add to the heated wax/water mixture. Whip again and continue to do so until it appears to thicken.
Last add your liquid glycerin, germaben II, arrowroot powder or cornstarch, and your fragrance oil. Continue to whip with the stick blender until your butter recipe is light and fluffy.
Transfer into jars of your choice. Recipe yields approximately 16 oz of product.