Using the scale, weigh out the cocoa butter and shea butter and melt in a small pan over low heat.

Place the oils in a bowl. Once the butters have melted, pour through a strainer into the bowl. Use a hand mixer to blend the ingredients together. Start slowly on low speed and work your way up to high speed, and whip for 1 to 2 minutes. Then place the bowl into the freezer for about 10 minutes.

Take the bowl out of the freezer and scrape down the sides with a spatula. Then mix again with the mixer, again starting on low speed and working your way up to high speed. Mix for about 1 minute. If the cream is still liquid or really soft, put the bowl back in the freezer for 5 minutes. Take it out again, then scrape and mix. If still a liquid, place back in the freezer for another 5 minutes.

Repeat this process until you have a nice whipped cream consistency. If the cream ends up in the freezer for too long, it will become too hard. So, what you can do then I slowly drizzle in more calendula oil as you whip it with the mixer. Keep adding until you achieve the consistency you like.

Scoop the mixture into four 2-ounce (60-ml) or eight 1-ounce (30-ml) containers. The body butter can be stored at room temperature, out of direct heat or sunlight.