Irritated Skin Cream

image of irritated hands with skin cream on it

Stage 1: (above 70°C)
% Calendula Oil
6% Oat Oil
5% Shea Butter
1% Cetearyl Alcohol
 
Stage 2: (above 75°C)
65% Boiling Spring Water
5% Emulsifier L
3% Lingonberry Glycerol Extract

Stage 3: (below 40°C)
4% Evening Primrose Oil
2% Eco Marine Algae Extract
1% Preservative 12
0.75% Essential Oils of your choice
0.25% Sea Buckthorn Pulp CO2 Extract
100% Total
Method:
  • Put Stage 1 (fat stage) ingredients into a small bowl in a bain marie.
  • When they are above 75°C, weigh the Stage 2 (water soluble) into a larger bowl and put onto the bain marie. Stir briefly to dissolve the emulsifier.
  • Pour the Stage 1 into the Stage 2 and start to stick blend. After a few seconds, look at the cowl of the stick blender (covers the blade) and see what the mix looks like. If it is granular and separating, stick blend a little longer. When the cream looks smooth and like a runny single cream, stop stick blending and take it off the heat. It normally takes 20 to 30 seconds to achieve this.
  • Cool down in a pan of cold water whilst stirring with a spatula.
  • When it is under 40°C, add the Stage 3 (heat sensitive) ingredients and mix thoroughly. Put into jars and label.

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