Let's get formulating with coffee butter! We met this interesting ingredient yesterday, and I think we can make some luxurious whipped butters good enough to drink!

Amanda and I wanted to make something that would allow the less greasy, moisturizing feeling of the coffee butter to shine. Here's what we formulated!

WHIPPED VANILLA LATTE COFFEE BUTTERHEATED PHASE10% cocoa butter
NON-HEATED PHASE70% coffee butter19.5% rice bran oil 0.5% fragrance oil 
Weigh the cocoa butter in a heatproof container. Heat the cocoa butter to just melted in the microwave - try 30 seconds to start, mix, then 10 seconds at a time until it looks like apple juice - or put it in a double boiler until just melted. 
Add the coffee butter, oil, and fragrance oil. You can start whipping it now with a whisk attachment or put it in the fridge for a few minutes to get a bit harder, then start whipping. I generally hope I can increase the volume by about 50% to make it lovely and whippy. If you make 100 grams of this formula above, you'd be looking for about 130 ml to 140 ml as the final amount.  I like to put mine in a piping bag with a 1M tip to make it look like frosting. Package in jars - I'm using clear, low profile, 60 ml or 2 ounce jars here - and add a little label to it. You're done! Rejoice! 
As my husband says, everything in our house looks like cupcakes and smells like cupcakes, but nothing tastes like cupcakes. Now everything in the house looks like coffee! (Check out ...