Calendula & Rosehip Whipped Tallow Butter
Grass-fed tallow, organic coconut oil, calendula, rosehip, and sweet orange oils whipped to create an all-purpose remedy for dermatitis, sunburn, diaper rash, and poison ivy.
Equipment
- hand/stand mixer with whisk attachment
Ingredients
- 2 pints grass-fed beef tallow
- 1 cup organic, extra-virgin coconut oil
- 2 tbsp calendula oil
- 2 tbsp rosehip seed oil
- up to 100 drops sweet orange essential oil or other child-safe essential oil
Instructions
- Allow tallow to come to room temperature (if stored in fridge), then scrape tallow and coconut oil into a medium-sized saucepan.
- Gently melt oils on low heat, then stir to incorporate.
- Remove oils from heat and scrape into the bowl of a stand mixer. Refrigerate 4-6 hours or until solid.
- Leave oils in refrigerator long enough to harden but soft enough to push the whisk attachment into the fat.
- Begin to whip on low, gradually increasing speed until it's on the highest setting.
- After a few minutes, stop the mixer and add calendula, rosehip, and sweet orange oils.
- Resume whipping until additional oils are fully integrated.
- Remove from mixer and scrape tallow butter into 4 pint-sized jars for storage.
- Lid and label jars; store in freezer until ready to use.
Notes
Timing how long the tallow/coconut oil blend sits in the refrigerator is the only tricky part of this recipe. If it's too cold but still whip-able, you can end up with un-whipped, more solid chunks of tallow, which can be a little annoying when you're trying to apply. When this happens, I usually just power through it and tinker with the cooling time the next time I make it.
Like many of my recipes, this is a bulk recipe for a 5-person family to use for approximately 3 months. You can easily halve the recipe if you're new to tallow-balm making and just want to try it out. Just use 1 pint of grass-fed tallow, 1/4 cup of coconut oil, 1 tbsp of calendula oil, 1 tbsp of rosehip seed oil, and up to 50 drops of essential oil of choice.
We store extra jars of whipped tallow butter in the freezer until we are ready to use them. They freeze and defrost beautifully!
Tried this recipe?Let us know how it was!