NOTE: To learn how to make Skin Gels click here

Making your own Skin Cream or Cleanser is simple, fun and cost effective. The beauty of making your own products is in knowing exactly what ingredients are being used and in being able to use only pure, natural ingredients combined in Recipes that address your skin type and/or skin problem. For example, if there is an ingredient you are allergic to, you can often leave it out or replace it with something else.

There are a few simple rules that must be followed in order to make Skin Creams or Cleansers effectively; but beyond these there are endless possibilities for inventing and making your own Creams for different purposes, for yourself, family or clients.

A Cream is an emulsion (a suspension of one liquid in another) of oil and water. In order to mix oil and water you will need an Emulsifier – a medium that enables normally non-mixable ingredients to mix together. Aromantic’s MF and VE Emulsifiers are both used as ingredients in the Scandinavian Food Industry to make bread and vegan ice cream.  This shows that they are both very safe Emulsifiers to use as they are edible. The VE Emulsifier added during the Fat Stage and the MF Emulsifier during the Water Stage. NB never use a Paraffin-based Emulsifier.

You will need the following kitchen equipment: stainless steel saucepans, oven-proof or stainless steel bowls, spatula, whisk, measuring jug, measuring spoons and a thermometer (for up to 100°C). You will also need scales but if you don't have any you can use the conversion table to find out what quantities to use instead of weights. It is important to be as accurate as possible with the weighing and/or measuring of ingredients. It is also important to be particularly careful with hygiene when using water in products.

Conversion for Ingredients in Creams

Cetyl Alcohol 1 gm = 3 ml
MF Emulsifier 1 gm = 2.5 ml (approx.)
VE Emulsifier 1 gm = 2 ml
Essential Oil 0.5 ml = 15 drops (approx.)

How to Make Skin Cream - Recipes:

Dry Skin Cream Recipe

Cleanser Cream Recipe

Note: Castor Oil is good for cleansing and is used specifically because it is not quickly absorbed by the skin. Castor Oil attracts and draws the dirt to itself so both oil and dirt can then be removed with damp cotton wool.

Basic Method for Making all Creams

1. Fat Stage: Heat the Fat Stage ingredients in a double boiler until all of the ingredients have melted and the temperature has risen to 75 - 80°C. There is no need to use a whisk at this stage.

2. Water Stage: After boiling the Spring Water in a Kettle, measure it according to the Recipe and pour it over the MF Emulsifier and the Glycerine, Sorbitol and Preservative, which you have put into a separate double boiler.

3. Whisk the Water Stage ingredients well together, making sure that the MF Emulsifier powder is fully dissolved in the water and that you don’t have any lumps.  Then allow the mixture to heat to 75 - 80°C.

4. When both Fat and Water Stages are over 75°C (check with the included Thermometer), remove both double boilers from the hob, keeping the Water Stage mixture hot by leaving it on the top half of the double boiler.

5. Now pour the melted Fat Stage into the Water Stage in a thin, steady stream, while continuously whisking the mixture from side to side for 5 minutes.  If necessary, use a spatula to scrape the mixture from the sides of the saucepan (or bowl).

6. Allow the mixture to cool, stirring all the time. You can speed up by the cooling process by replacing the hot water in the double boiler with very COLD water.  In the process of cooling down, the mixture becomes a Cream and will reach its thickest consistency when it is has cooled down to room temperature.

7. Third Stage: Stir in the Third Stage ingredients when the mixture has cooled to under 40˚C. 

8. Fourth Stage: Continue stirring until the mixture has cooled to under 25°C, then thoroughly mix in the Essential Oils.

9. Pour the Cream into one big jar or smaller jars and label.

Cream Recipes can be adapted in a variety of ways, for instance with the addition of Hydrolates or Herbal Tinctures. However the amount of spring water used at the Water Stage must be reduced accordingly. Tinctures, however should only be added at the end when the temperature will not damage their properties. Infused or Macerated Oils such as Calendula can be added at the Fat Stage instead of, or as a proportion of, the Vegetable Oils. By adding different Essential Oils you not only change the aroma of your Cream but also the therapeutic action. The latter allows you to make Creams for very specific purposes.

NOTE: It is useful to write down all your Recipes, including the ones which are not so successful, along with the date, a batch number and the intended purpose of the product. With all this information you should be able to work out the reason for any problems you may have and more importantly will be able to reproduce your successes.

The main thing to remember is to have fun and enjoy yourself!

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