Stage 1: (above 75°C)
6% Macadamia Nut Oil
3% Thistle Oil
2% Cetearyl Alcohol
2.5% VE Emulsifier
Stage 2: (above 75°C)
4% MF Emulsifier
50% Boiling Spring Water
24% Boiling Rose Water
Stage 3: (below 40°C)
1% Preservative Eco
2% Arctic Blackcurrant CO2 Extract
1.5% Vitamin E Simulated Natural
1% Sandalwood Essential Oil
Heat the stage 1 ingredients in a double boiler until they reach a temperature above 75°C. Weigh the spring water and rose water and boil them in a kettle.
Weigh the MF Emulsifier and glycerine in a bowl and add the boiling waters. Mix together then swap the bowls over on the double boiler. Gently pour the stage 1 into the stage 2 while continuously whisking the mixture with a flat whisk. Ensure the temperature stays above 75°C and mix for 5 minutes.
Transfer your emulsion to a cold water bath and keep stirring. It will continue to thicken until it reaches room temperature. When the temperature is below 40°C, remove the bowl from the cold water bath and add in the stage 3 ingredients.
Pour the cream into jars and label.
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