Boil 2 cups of water in a medium saucepan then reduce heat to low-medium.
Place the shea butter, fractionated coconut oil and cocoa butter in a large heat proof bowl (a large Pyrex bowl is ideal) that fits over the mouth of the sauce pan without touching the water.
Stir the ingredients using a spatula until just melted. Remove from the heat and allow to cool at room temperature for about 10-15 minutes. The liquid will just about start to become translucent on the sides. Stir in the other ingredients except for the lavender essential oil.
Using a hand mixer, start beating the still-liquid ingredients over medium speed to continue to cool the solution for about 5 minutes.
Touch the bottom of the bowl and if it is cool to the touch, place the bowl in a shallow ice bath to speed up the cooling process as you aerate the solution until it begins to start look like mayonnaise, i.e. a very thick liquid that is completely opaque.
At this point, add the drops of lavender essential oil before continuing to mix. Make sure you scrape the sides and bottom of the bowl for even distribution or the ingredients.
Increase the speed of the mixer to medium high, and beat the cream until its consistency turns into buttercream. It is ready when the whipped peaks become a lot less shiny and it holds its shape.
Transfer the cream into an airtight container (I use @weckjars) and refrigerate until needed. I suggest putting a smaller amount into a small 4-oz jar, and this should last for at least a week to two weeks depending on use. Simply refresh your on-hand supply from the fridge whenever needed.