Melt all ingredients in a cooking pot over medium heat, stirring frequently with silicone spatula.
If not whipping, you can poor directly into storage jars and chill.
If whipping, chill the melted mixture (in the cooking pot) in the fridge for a few hours or until set (I speed this up by freezing it for 30-45 minutes, taking it out every 15 minutes to stir a bit). Use an immersion blender to whip the chilled mixture in the pot (or transfer to a stand mixer), then divide into glass jars for storage.
This makes 24 oz or more of body butter, which lasts my family about 6 months. You can easily divide the recipe in half if you want a smaller batch.