Cleansing Cream

image of a pot of cleansing cream

Apply to the skin and work in then remove with a damp cloth or sponge. Tone and moisturise afterwards.

Stage 1: (above 75°C)
5% Sweet Almond Oil
10% Castor Oil
2% Cocoa Butter
3% VE Emulsifier
2.5% Cetearyl Alcohol
Stage 2: (above 75°C)
5% MF Emulsifier
67% Boiling Spring Water
3% EcoChic Conditioning Agent
Stage 3: (below 40°C)
0.5% Vitamin E
1% Preservative 12
1% Essential Oils of your choice

Total 100%


Weigh all Stage 1 (fat stage) materials into a stainless steel bowl and place into a saucepan of boiling water (double boiler/bain marie). Bring up to a temperature of over 75°C. When the Stage 1 is over 75°C, add the Stage 2 (water stage) ingredients to a larger stainless steel bowl. Swap the bowls over so the larger bowl is in the double boiler. Pour the Stage 1 (fat stage) ingredients into the Stage 2 (water stage) and stir gently without creating air bubbles. Check that the temperature is over 75°C, and then stir continuously for 5 minutes. After 5 minutes, remove bowl from the double boiler and put into a pan of cold water to cool it down quickly. Keep stirring all the time. When the cream or lotion is under 40°C add the remaining Stage 3 (heat sensitive) ingredients. Combine thoroughly, jar and label.

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