Weigh all Stage 1 (fat stage) ingredients into a stainless steel bowl and place over a saucepan of boiling water (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 ingredients into the Stage 2 ingredients and stir gently without creating air bubbles. Ensure the mix is still over 75°C and stir continually for 5 minutes.
After 5 minutes, remove the 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 below 40°C add the remaining stage 3 ingredients. Combine thoroughly, jar and label