Using your mixer, whip the coconut oil and shea butter for about 30 seconds. Use your spatula to bring it all back into the middle of the bowl.
Add the essential oils and whip it again for another minute, then use the spatula to bring it back into the middle of the bowl one more time.
Whip for another minute, then scoop it into a jar with a secure lid. Be sure to label what you've made!
Store in a cool, dark place. My whipped butter recipes typically last for a few months - longer if you scoop it out with a clean utensil/hands.