Classic Hand and Nail Cream

image of someone using classic hand and nail cream

Stage 1: (above 75°C)
12% Grape Seed Oil
8% Jojoba Oil
5% Vegetal

Stage 2: (above 75°C)
64% Boiling Spring Water
5% Rice Starch
3% Glycerin

Stage 3: (below 40°C)
1% Vitamin E
1% Preservative 12
1% Essential Oils of your choice
100% Total

Method:

  • Heat Stage 1 (fat stage) ingredients in a stainless steel bowl on a double boiler until the temperature is above 75°C.
  • Add Stage 2 (water stage) ingredients into a stainless steel bowl in a double boiler until the temperature is above 75°C. Stir briefly to dissolve the Rice Starch.
  • Pour Stage 1 (fat stage) into Stage 2 (water stage) and use a stick blender (high shear) to emulsify the two stages. This will happen in just a few seconds so keep checking. Ensure the temperature is above 75°C. When you lift the stick blender out of the mixture, the mix running off the blender head should look like a thin cream. If it looks granular or like it is separating, it needs more high shear blending.
  • When it has emulsified, take it out of the double boiler and use a spatula to stir it whilst it is cooling down. You can use a cold water bath to speed up the cooling. Do not continue to use the stick blender as this will destroy the liquid crystal structure that the emulsification has formed.
  • When it is under 40°C, add the Stage 3 (heat sensitive) ingredients. Combine thoroughly, jar and label.

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