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.