Luxe Butter Blend
Butters-forward conditioning bar — slower trace, harder bar, intermediate-level recipe.
When you're past beginner and want to taste real luxury, butters are where it goes. Shea, cocoa, and a touch of mango deliver creamy, conditioning lather with a marble-firm bar. Slower trace gives time for fancy swirls.
Ingredients (1 kg batch)
| Ingredient | Amount |
|---|---|
Olive oil Olea Europaea (Olive) Fruit Oil | 300.0 g (30%) |
Coconut oil 76° Cocos Nucifera (Coconut) Oil | 200.0 g (20%) |
Shea butter Butyrospermum Parkii (Shea) Butter | 200.0 g (20%) |
Cocoa butter Theobroma Cacao (Cocoa) Seed Butter | 150.0 g (15%) |
Castor oil Ricinus Communis (Castor) Seed Oil | 50.0 g (5%) |
Sweet almond oil Prunus Amygdalus Dulcis (Sweet Almond) Oil | 100.0 g (10%) |
NaOH (lye) | 137.1 g (99% purity) |
Distilled water | 330.0 g |
Fragrance / EO (4%) | 40.0 g |
Open the recipe in the calculator to scale up or down by gram, ounce, kg, or pound.
Expected qualities
Step-by-step
- Melt all hard butters together. Add liquid oils and cool to 38–43°C.
- Mix lye-water, cool to similar temp.
- Combine, stick-blend in short pulses to light trace — butters slow trace, you have time.
- Add fragrance, divide for swirls if desired, pour, insulate lightly, unmould 24–48 hours.
- Cure 6 weeks for the butters to fully integrate.
Notes & troubleshooting
- If your butters seize the batter, blend through it; it usually smooths back out.
- Save this for batch 5+; trace timing on butter-heavy bars takes practice.
Regulatory disclaimer
FormulaNorth helps organize cosmetic formulation, label, costing, and CNF preparation information. It is not legal or regulatory advice and does not replace Health Canada guidance, professional regulatory review, or the maker's responsibility to verify product compliance before sale.
Selling in Canada?
Soap sold to the public in Canada is generally regulated as a cosmetic. Save this recipe to a free FormulaNorth account, then use the bilingual label drafter and CNF preparation tools to get ready for sale.
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