Cream for Dry Skin

This recipe can be quite runny when it's just made, but will thicken up overnight.Stage 1: (above 75°C)8% Apricot Kernel Oil7% Emulsifying Wax (BTMS 25)7% Macadamia Nut Oil4% Thistle OilStage 2: (above 75°C)69% Boiling Spring Water3% GlycerineStage 3: (below 40°C)1% Preservative 120.5% Vitamin E0.5% Essential Oils (we used our Rosemix blend)100% 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: Weigh all Stage 1 ingredients into a small stainless steel bowl and place into a saucepan of boiling water (double boiler/bain marie). Bring up to a temperature over 75°C.When the Stage 1 is over 75°C, weigh and add the Stage 2 ingredients together in a separate larger stainless steel bowl. Swap the bowls over so that the larger bowl is in the double boiler.Pour the Stage 1 ingredients into the larger bowl (Stage 2) and stir gently without creating air bubbles. Make sure the temperature is over 75°C and continue to stir for 5 minutes.After 5 minutes, remove the bowl from the double boiler and put it into a pan of cold water to cool down quickly.Keep stirring all the time. When the cream or lotion is under 40°C, add the remaining Stage 3 ingredients. Combine thoroughly, jar and label.See our video on how to make cream for dry skin below.