- Weigh out the shea butter, cocoa butter and sunflower oil, add these to a mixing bowl.
- Place mixing bowl into a double boiler, and heat until melted.
- Weigh out the tapioca and add to the butters in the mixing bowl.
- With an electric beater whip up the butters and powders until it is looking well combined (up to 5mins with no lumps)
- Place bowl into the freezer for 2-3mins, then whip again with electric beater for another 2-3mins, it should now be starting to look like whipped cream if not repeat this step again.
- Add Vitamin E and Benzoin Resinoid and whip again for 2mins.
- Put into jars and seal – can also be piped into jars with an icing bag.
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