Butter Cream

Stage 1: (above 85°C) 15% Cocoa Butter3% Apricot Kernel Oil5% Emulsifier M Stage 2: (above 75°C)65.5% Boiling Spring Water3% Glycerin0.5% Xanthan Gum Stage 3: (below 40°C)3% Phytokeratin3% EcoSilk MB1% Preservative 121% Essential Oils of your choice100% Total Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Method: Heat the Stage 1 (fat stage) ingredients in a double boiler until melted.Mix the glycerin and xanthan gum from the Stage 2 (water stage) ingredients together to make a slurry, then add the boiling spring water. Stick blend briefly to make a gel.Add the Stage 1 (fat stage) to the Stage 2 (water stage) and stir thoroughly to combine the ingredients then stick blend for about 20 seconds until emulsified. It is important to stir the stages together before using the stick blender. Stick blend for about 20 seconds then stop and look at the hood of the blender. If you can see small particles then it needs to be stick blended for a further 15 seconds. Check again and it should look like a smooth, thin cream.Allow to cool naturally whilst stirring with a spoon or spatula continuously. Do not accelerate the cooling time in a water bath and do not use the stick blender as it would now damage the emulsion.When the cream is below 40°C, combine the Stage 3 (heat sensitive) ingredients and then add to the cream. Stir thoroughly then jar and label.