Creams blend oil and water-soluble ingredients, which means you can use any ingredient as long as it’s shelf stable (otherwise you cream will mold.) Measure your ingredients by weight and volume. You can use any blending equipment on hand that allows you to slowly drizzle your waters in as it whirs – such as a hand mixer, standing mixer, or blender (although not a compact blender.) For best results, use an immersion blender.
What You’ll Need:
- 3/4 ounce beeswax
- 6 ounces, liquid oils (olive, grapeseed, herb infused)
- 2 1/2 ounces, solid oils (coconut oil, cocoa butter, shea butter)
- 5 1/2 ounces, waters (distilled water, hydrosol, tincture, vanilla extract)
- Optional: 15+ drops essential oil, vitamin E oil
- Double boiler, spoon, glass measuring cup, scale, jars, immersion blender, quart mason jar
- Melt beeswax in the double boiler, then ass liquid and solid oils. Stir until all melted and well combined. Pour into the container in which it will later be blended (ex., mason jar). Let cool to room temperature for about an hour. The mixture will turn opaque with an ointment-like consistency.
- Measure your waters, adding any optional ingredients to this. Slowly pour waters into the wax mixture, blending with a mixing tool. Stop from time to time to scrape down the sides of the pot or container, and continue to blending until all the ingredients are thoroughly combined.
- Scoop or pour the cream into jars. Pop them into the freezer for a few days until you need a jar of cream (this will help slow/prevent the cocoa butter from forming granular bits) Let the cream thaw at room temperature. Your final product will remain shelf stable for 6 to 12 months, but its best to keep it frozen until you need it. If separation occurs over time, simply mix it back together.