Heat the Stage 1 ingredients in a double boiler until the temperature is over 75°C.
Add the boiling water to the glycerine in a large stainless steel bowl, place on the double boiler, and make sure the temperature stays over 75°C.
Pour the stage 1 mix into the stage 2 mix and use a stick blender (high shear) to emulsify the two stages. The stick blender should be used at the bottom of the bowl only and should not be pumped up and down as this will introduce air into the emulsion. When you lift the stick blender out of the mixture, the mix running off the blender head should look like a thin cream. If it looks granular or like it is separating, it requires more high shear blending.
When it has emulsified, take it out of the double boiler and use a spatula to stir it whilst it is cooling down. You can use a cold water bath to speed up the cooling. Do not continue to use the stick blender as this will destroy the liquid crystal structure that the emulsification has formed.
When it is under 40°C, add any heat sensitive ingredients (Stage 3 ingredients). The cream will thicken up as it cools down. Combine all ingredients thoroughly, jar and label.