Improving Stability and Reducing Stickiness in Whipped Body Butter

Question

I have tried making a Whipped Body Butter using the formula below. While I like the creaminess and the moisture it provides, it feels slightly sticky after application. I would like to adjust the formula to achieve a smoother, non-greasy feel while maintaining long-lasting hydration. Additionally, I want to improve the stability of the texture; currently, the whipped consistency is not very stable and feels more like a lotion. What adjustments can I make to achieve a firmer, more stable whipped texture? Current Formula: Distilled Water 57% Glycerin 3% Shea Butter (Ultra Soft) 20% Fractionated Coconut Oil 10% Olivem 1000 5% Cetyl Alcohol 2% Panthenol (Vitamin B5) 1% Vitamin E (Tocopheryl Acetate) 0.5% Phenoxyethanol SA (Preservative) 1% Vanilla Fragrance Oil 1.5%

MySkinRecipes Expert · Accepted Answer

To improve your Whipped Body Butter formula for a less greasy feel, better stability, and a firmer "whipped" texture, I recommend the following adjustments:

1. Reduce Greasiness and Improve Skin Feel

Replace Fractionated Coconut Oil: While it is a light oil, at 10% it can still contribute to a lingering oily feel when combined with 20% Shea Butter. Replace it with LipidSoft™ Dry II, which is a "dry" emollient that provides a silky, non-greasy finish.
Add a Mattifying Agent: You can add LipidSoft™ Matte (about 1-2%) to help reduce the shine and oily sensation on the skin immediately after application.

2. Increase Firmness and Stability

Upgrade the Thickener: Replace Cetyl Alcohol with Behenyl Alcohol and increase the amount to 4-5%. Behenyl Alcohol provides a much firmer structure and a more velvety, matte feel compared to the waxier feel of Cetyl Alcohol. This will help the "whipped" texture stay firm and not turn back into a lotion.
Add a Stabilizer: Add a small amount of Xanthan Gum (0.2%) to the water phase. This helps hold the emulsion together and prevents the air bubbles you whip into the cream from collapsing or separating over time.

Recommended Revised Formula (100% Total)

Phase A (Water Phase):

Distilled Water: 52.8%
Glycerin: 3%
Xanthan Gum: 0.2%

Phase B (Oil Phase):

Shea Butter (Ultra Soft): 20%
LipidSoft™ Dry II: 10% (Replaces Coconut Oil)
Olivem 1000: 5%
Behenyl Alcohol: 5% (Replaces Cetyl Alcohol)

Phase C (Cool Down Phase - add when below 40°C):

Panthenol (Vitamin B5): 1%
Natural Vitamin E: 0.5%
Phenoxyethanol SA (Preservative): 1%
Vanilla Fragrance Oil: 1.5%

Tips for the "Whipped" Texture:

Heat Phase A and Phase B separately to about 70-75°C.
Add Phase B into Phase A while stirring.
Use a hand mixer or stick blender to emulsify.
As the mixture begins to cool and thicken (around 35-40°C), add Phase C.
The Whipping Process: Once the cream starts to set, use a whisk or hand mixer to whip air into it. You may need to put the container in a cold water bath (ice bath) while whipping to help it set into a firm, airy "butter" texture. Behenyl Alcohol will ensure that once it sets, it stays firm.