Butter Cream

This makes a smooth, rich cream that is easily absorbed and leaves no greasy residue despite the high percentage of Cocoa Butter. Stage 1: (above 85°C) 15% Cocoa Butter5% Emulsifier M3% Apricot Kernel Oil 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 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 20-30 seconds until emulsified. It is important to stir the stages together before using the stick blender. Stick blend for about 20-30 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 15-20 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.