Hand Cream

Hand Cream

image of hand cream in a pot

Stage 1: (above 75°C)
10% Coconut Butter
1% Cetearyl Alcohol
2.5 % VE Emulsifier

Stage 2: (above 75°C)
5% MF Emulsifier
65% Boiling Spring Water

Stage 3: (below 40°C)
10% Phytokeratin
2% Coenzyme Q10
1.5% Vitamin E
1% Rice Starch
1% Preservative 12
1% Essential Oils of your choice


100% Total

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, make sure the temperature is over 75°C . Pour the Stage 1 ingredients into the larger bowl (Stage 2) and stir gently without creating air bubbles.
Check 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 is under 40°C, add the remaining Stage 3 ingredients. Combine thoroughly, jar and label.


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