Simple, rich moisturising cream

I love making my own moisturiser. It’s very easy and there are many wonderful carrier oils to choose from.

The method is simple – a blend of oils and water with an emulsifier to bind the two together. It is just like making mayonnaise or hollandaise sauce, where eggs emulsify vinegar and lemon juice with olive oil.

Carrier Oils

A carrier oil is a vegetable oil made from the fatty portion of a plant, usually from the seeds, nuts, or kernels. Each has it’s own properties and it is worth knowing a little about the most popular in order to make choices.

Emulsifiers

Beeswax has traditionally been used as an emulsifier however I find it produces a very heavy, oily cream. I prefer Emulsifying Wax – specifically E Wax (steareth-21).

Essential Oils

Essential oils
  • Frankincense – anti-aging, skin imperfections, wrinkles,
  • Lavender – all skins
  • Sandelwood – all skins
  • Tea tree – oily skins

Essential oils not suitable :

  • Clove,
  • Cinnamon,
  • Nutmeg.
  • Rosemary when pregnant. There are several essential oils that should be avoided when pregnant, so do check.
My favourite blends
  • Lavender
  • Lavender + Tea tree
  • Lavender + Patchouli (Patchouli is very strong)
  • Bergamot, Neroli + Frankincense
  • Geranium + Lavender
  • Sandalwood + Geranium
  • Ylang Ylang + Frankincense

Note: Essential oils should be used with some care.

0.5 to 1 percent dilution = 3 to 6 drops of essential oil per ounce/ 30g of carrier

Simple Moisturising Cream Recipe

Ingredients:
  • 60g water
  • 15g sunflower oil
  • 5g wheatgerm oil
  • 5g jojoba
  • E wax 15g
  • 15-20 drops ofessential oil
Equipment
  • 2 small saucepans to heat the oils and water separately
  • 1 stainless steel bowl
  • 1 spatula
  • 2 stainless steel spoons
  • Electric mixer or stick blender
Method

Sterilising the equipment first is important to prevent bacterial contamination of your cream.

  1. Sterilise the spatula, spoons and beater in boiling water for 3 minutes. Set aside on a clean cloth or kitchen towel.
  2. Sterilise the glass jars and lids in boiling water for 3 minutes.
  3. Measure the oils and E wax into one saucepan and the water into the other.
  4. Heat the oils and the water to 170F / 76C – and the wax has melted completely.
  5. Pour the oil and wax into a stainless steel bowl.
  6. Have the stick blender or electric mixer to hand.
  7. SLOWLY, dribble by dribble, add the water to the oils mixture, at the same time blending/mixing on a medium speed. The liquid mixture will become opaque and then begin to thicken. Nb. Adding the water too quickly will cause the emulsion to separate.
  8. Blend until the mixture is thick and creamy.
  9. Pour or spoon into prepared bottles. Lightly cover with sterile cloth or cling film until room temperature before capping.

Notes:

You can add up to 30ml of glycerin to the cream once it has thickened – useful if the cream is heavier than you wish.

If you have more than one jar of cream I would store the extra in the fridge – I find it will last at least 6 months. Once open use it within a month or two. A little goes a long way!

The ratio of water, oils and wax in this recipe:

  • Water 60%
  • Carrier oils 20%
  • E wax 15%

You can vary the type of carrier oils to suit your needs. A proportion of the water can be substituted with rose water or aloe vera liquid.

Suppliers

TH SOAP KITCHEN (UK) – excellent ingredients supplier

MAKING SOAP – lots of information about skincare, free tutorials

LOVING ESSENTIAL OILS – information and tutorials about essential oils and their uses


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