Tallow balm is one of the simplest skincare products you can make at home. At its most basic it is just rendered beef fat, sometimes softened with a liquid oil and whipped until it turns light and creamy. This guide gives you a tallow balm recipe that works the first time: exact ratios, a clear method, optional add-ins, and what to do if your balm turns grainy or runny.
New to tallow? Start with our guide to beef tallow for skin, then come back here to make your first jar.
What you need
Ingredients (makes about one 8 oz jar)
- 3/4 cup (about 150 g) rendered beef tallow, ideally from grass-fed cattle and rendered for skincare (clean, pale and low in smell).
- 3 tablespoons (about 40 g) liquid oil: olive oil, jojoba oil or sweet almond oil.
- 1/4 teaspoon vitamin E oil (tocopherol), optional, to slow the oils from going rancid.
- Optional: 1 teaspoon raw or manuka honey, and up to 6 drops of a skin-safe essential oil (see the add-ins section below).
Equipment
- A small saucepan and a heatproof bowl (or a double boiler)
- A hand mixer or stand mixer with a whisk
- A kitchen scale, a spatula and a clean, dry glass jar
The ratio that matters
The texture of your balm comes down to one number: how much liquid oil you add to the tallow.
- 100% tallow: firm, waxy balm. Great for cracked heels and hands, but harder to spread on the face.
- 80% tallow / 20% liquid oil: the sweet spot for a soft, whipped face and body balm. This is the ratio used in the recipe above.
- 70% tallow / 30% liquid oil: very soft and glides easily, but it can turn runny in a warm room or during summer shipping.
Not sure which texture you want? Our comparison of tallow balm vs. whipped tallow explains the difference.
Step-by-step: how to make whipped tallow balm
- Melt gently. Put the tallow in a heatproof bowl over a pan of barely simmering water. Heat until it is fully liquid, then take it off the heat. Avoid high heat, which can darken the tallow and bring out a beefy smell.
- Add the liquid oil and vitamin E. Stir them into the melted tallow until evenly combined.
- Cool until just set. Place the bowl in the fridge for 30 to 60 minutes, stirring every 15 minutes. You want it opaque and soft-set, like room-temperature butter, not rock hard. Cooling it quickly and evenly is what prevents a grainy texture.
- Whip. Beat on medium-high speed for 5 to 8 minutes, scraping down the sides, until the balm is pale, fluffy and roughly doubled in volume.
- Add honey or essential oils (optional). Drizzle them in during the last minute of whipping.
- Jar it. Spoon the balm into a clean, completely dry jar and close the lid. Let it rest for 24 hours before judging the final texture.
Optional add-ins
- Honey: raw or manuka honey adds a soothing, humectant touch. Because honey contains water and does not blend with fat, it can separate over time, so keep it to 1 teaspoon and whip it in thoroughly. A balm with honey is best used within about 3 months.
- Essential oils: for the face, keep them very low (no more than about 6 drops per 8 oz jar) or skip them entirely if your skin is sensitive. Lavender and frankincense are popular choices. Avoid citrus oils on skin that will see the sun.
- Other liquid oils: jojoba feels lightest; olive oil is richer; rosehip adds a dry-oil feel but shortens shelf life.
Troubleshooting
- Grainy or gritty balm: the fats cooled unevenly. Melt everything again, then cool faster in the fridge while stirring, and re-whip.
- Too runny or melting: reduce the liquid oil next time, or add more tallow and re-whip. Our guide to fixing runny whipped tallow goes deeper.
- Too hard: it was over-chilled before whipping. Let it soften at room temperature for 20 minutes and whip again.
- Beefy smell: the tallow was not rendered or purified enough for skincare. Start with a cleaner, skin-grade tallow.
How to use your tallow balm
Warm a pea-sized amount between your fingertips until it turns clear, then press it into clean skin that is still slightly damp. On the face, a thin layer at night is plenty. On hands, heels, elbows and knees you can use more. If you are new to tallow, patch-test on your inner arm or jaw for a few days first, especially if you have acne-prone skin. Wondering about breakouts? Read will beef tallow clog your pores.
How long does homemade tallow balm last?
Because it contains no water, plain tallow balm resists spoilage well. Stored with the lid on, away from heat and sunlight, it typically keeps for 6 to 12 months; with honey, aim for about 3 months. Always use clean, dry fingers or a spatula. If it smells sour or rancid, throw it out. More detail in our guide to whether beef tallow goes bad.
Tallow balm recipe FAQ
Can I use tallow from the grocery store?
Cooking tallow works, but it often smells stronger and may not be from grass-fed cattle. For the face, a tallow rendered and filtered specifically for skincare gives a much nicer result.
Do I need to whip it?
No. Unwhipped balm works just as well; whipping only changes the texture, making it lighter and easier to spread.
Can I make a tallow face cream with this recipe?
Yes. Use the 80/20 ratio, choose jojoba as your liquid oil and skip essential oils for the gentlest tallow face cream.
Prefer to skip the rendering?
Rendering and purifying tallow properly takes time and makes your kitchen smell like a steakhouse. If you would rather start with a ready-made jar, our Whipped Beef Tallow Face Cream & Balm is made with grass-fed beef tallow, olive oil, manuka honey, calendula and vitamin E, already whipped to a light, non-greasy texture for face and body.