Whipped Butter Cream

Reference ID


Phase Ingredient INCI Name % (wt)
A Deionized Water Water 14.70
Natrosol 250 HHR, 2% Aq Sol. Water (and) Hydroxyethylcellulose 10.00
Carbopol Ultrez 10 Polymer, 2% Aq Sol. Water (and) Carbomer 10.00
Manuka Honey BT Water (and) Honey (Manuka) Extract (and) Phenoxyethanol (and) Sodium Benzoate 10.00
Butylene Glycol Butylene Glycol 7.00
Tris Amino Tromethamine 0.50
Jeecide Cap-5 Phenoxyethanol (and) Caprylyl Glycol (and) Potassium Sorbate (and) Water (and) Hexylene Glycol 1.00
Pelemol G 7A Glycereth-7 Triacetate 2.00
B Shea Butter Butyrospermum Parkii Butter 5.00
Vegelight 1214LC Coconut Alkanes (and) Coco-Caprylate/Caprate 5.00
Arlacel 165 Glyceryl Stearate (and) PEG-100 Stearate 3.00
Cetyl Alcohol Cetyl Alcohol 1.00
Stearyl Alcohol Stearyl Alcohol 2.00
Protachem OP Ethylhexyl Palmitate 3.00
Gransil SiW-038 Dimethicone (and) Polysilicone-11 (and) Butyrospermum Parkii (Shea) Butter (and) Water (and) Glycerin (and) Decyl Glucoside 15.00
C Glycerin Glycerin 10.00
Aqua Keep 10SH-NFC Sodium Acrylates Crosspolymer-2 0.80


  1. Weigh out Phase A in the main kettle equipped with three prong mixer. Heat to 75-80⁰ C.
  2. Weigh out Phase B in the side kettle equipped with marine type propeller. Heat to 85-90⁰ C. Mix until uniform.
  3. When at proper temperature add Phase B to the main kettle.
  4. Premix Phase C.
  5. When Phase AB is uniform, switch to side sweep and add Phase C slowly.
  6. Mix until uniform.
  7. Cool down to room temperature.