I have been using shea butter to seal my hair since the last few weeks before my big chop. I loved it then and I still love it now. The shea butter was an impromptu buy, I was buying something else from an online shop and I wanted to qualify for free shipping so I decided to add it to my trolley. I love how it keeps all the moisture in my hair locked in – it is one of my favourite sealants. I have been using it in its raw state since I bought it, the one issue I had with it was that whenever I rubbed it between the palm of my hands it didn’t all melt, it still felt grainy. I was left with off white specks which ended up in my hair, these looked like dandruff and I did not care for them at all. So during one of my internet browsing sprees, I came across whipped shea butter recipes which looked good enough to eat, so I decided to whip (and nae nae) my raw shea butter.
There are a million (maybe billion) whipped shea butter recipes online to choose from. My choice of recipe was inspired by the ingredients that I already had in my stash and those that I knew worked well for my hair. I then consulted the online recipes for the method only.
- 90g shea butter
- 2 tablespoons jojoba oil
- 1 tablespoon Jamaican black castor oil
- 10 drops lavender essential oil
- Add shea butter to a bowl
- Melt shea butter over a double boiler
- Add jojoba oil and Jamaican black castor oil and mix with a spoon
- Allow to cool at ambient temperature
- Place in the fridge for 2 hours
- Whisk using an electric whisk for 10 minutes or until light and fluffy
- Transfer to a glass container
I have been enjoying the smoothness of my whipped shea butter, it applies so much easier than the raw one. I also love that it has that extra kick of benefits from the jojoba oil and the JBCO. The lavender oil adds a lovely smell to it. It is going to be a permanent member of my hair products stash.