Although this marshmallow cream both looks and sounds edible, it’s totally designed to quench your thirsty skin, not your appetite! Body butters – whipped body butters to be specific, are one of my favorite things to make and use. They moisturize and nourish and are absolutely irresistible with their super-fluff texture!
As if shea butter, coconut oil, and avocado oil aren’t amazing enough for the skin, this butter is infused with marshmallow root (althaea officinalis), an incredibly soothing, anti-inflammatory herb that is energetically cooling and moistening. Its demulcent or “slimy” qualities coat, soften, and heal damaged skin making this infused butter an excellent addition for those tough winter dry patches or even eczema.
Body butters are best used immediately following a shower, when your pores are open and thirsty. A little goes a long way – and, although it appears greasy at first application, it will absorb into your skin leaving your skin hydrated and feeling delectable before you have the chance to dress!
I hope you enjoy this marshmallow-y goodness as much as I do!
NOTE: It’s important to note that this lotion recipe does not have preservatives or stabilizers and will eventually begin to mold because of the addition of aloe. It may also contain bacteria that is not visible to the eye. It is generally advised that diy lotion be refrigerated and used within 3 months. Please use your best judgement. Here are some tips from Mountain Rose Herbs.
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- 1 cup melted shea butter
- 1/2 cup coconut oil
- 1/2 avocado oil
- 2/3 cup marshmallow root
- 1/3 cup aloe vera (totally optional, the butter will set-up fine without it!)
- 20-40 drops essential oil ( I chose lavender and peppermint!)
- The first thing we need to do is infuse those delectable marshmallow constituents into your oils! There are a few ways to do this:
- Combine the marshmallow root, coconut oil, and avocado oil into a jar and “slow cook” in a water bath for a few hours or overnight. I know, the timing is vague, and many people do it many ways! In this case I let mine infuse for 24 hours in my Instant Pot on “slow cook” adding water as necessary. Simply set your jar into your slow cooker and fill until the water is midway up the jar.
- In most cases, I’ve set my herbal oil infusions on a shelf for 6 weeks (my preferred method!)
- Set a heat-proof glass jar into a pot of simmering water on the stove top for 45-60 minutes – watching carefully and ensuring your herbal oil doesn’t fry your herbs!
- Strain your oil using cheesecloth, a strainer, or my new favorite, 200 micron nut bags, then compost your marshmallow root.
- To the strained oil I added the aloe vera – my aloe was fresh from the plant so I used an immersion blender to puree it.
- Add your melted shea butter and essential oils. Pour into the bowl you’ll be whipping from and pop this into a freezer until it’s set. Don’t worry about it freezing solid, it’ll come back up to a workable temp fairly quickly!
- Whip at full speed for several minutes until you have a super creamy and fluffy texture!