The Cold Whip Experiment
Apparently, there are two roads to get to a body whip. You can use cold butters and whip the ingredients together until they combine and maybe emulsify. Or you can soften the butter in warm oil and then emulsify them with a hand beater.
Cold whipping is a pain in the ass and doesn’t produce the same kind of smooth, fluffy as a mixture made with warmed oil. It is simply more difficult to mix fats and oils when they’re cold.
Earlier this winter, I created a series of face butters that pieced out the components of a moisturizer so as to understand the needs of my skin over the menstrual cycle. There’s a fascinating research that explores hormone production in skin and if that is the case, why interrupt the process with products that fight the phases of skin cell death and reproduction?
The first was a winter-weather fighting occlusive butter with sea buckthorn seed oil that would protect and strengthen new skin cells in the second half of the follicular phase – when the uterine lining is formed and all hands are needed to make the thing.
Then I created an easy-to-absorb gamma linoleic acid rich whip with borage seed for the luteal stage when the sebaceous glands are in their zone and pumping.
Lastly, the black raspberry seed oil version (which is said to be great for skin that tends toward eczema, dandruff and psoriasis) for the first part of the follicular phase when old skin cells are ready to be swept off and new skin cells surface.
I used a cold whip process because I wanted the benefits of the oils to shine through without being cooked or turned into oxidized oil, but dang it if that didn’t just make for hard little butters in hard-to-open little fucking tins.
Lesson learned: Whips made solely with Cupuacu butter need to be warm whipped. Cold whipping is for a greasier butter, like mango. Duh, right? Now we know.