This is a beautiful thick rich pink cream. I formulated this recipe with the intention to help nourish dry skin. I wanted it to feel good on the skin but also look and smell amazing. The application is just so wonderfully flawless.
Rose geranium floral water made up my water phase and I paired it with cocoa butter and a blend of rose geranium + English rose fragrance(allergy free) to finish it off. It smells like a fresh cut rose flowers.
The colour is from the miracle that is Alkanet roots. Also known as Ratanjot, Its an ancient Ayurvedic herb. It is a natural red dye that does not dissolve in water but can be used to infuse oils.
Alkanet root, helps with skin issues like eczema and ring worm and also has anti ageing properties. It relives itching and skin rashes, It can also be used in skin cleansing products.
The colour of the rice barn oil after just a week of two tiny root infusion is just sooo beautiful! I ♥ed it so very much. This recipe makes 300grams of cream.
The Recipe
Water Phase
60%- 180grams Rose geranium floral water( it can be subtituted with distilled water).
2%- 6grams Glycerine.
Oil Phase
14%- 42grams Cocoa butter(I used raw unrefined cocoa butter).
10%- 30grams Rice barn oil.
6%- 18grams Emulsifying wax Nf
2%- 6grams Cetyl alcohol
2%-6grams Isopropyl Myristate(optional). It is an emollient and amazing for improving texture and spreadability of creams and lotions.You can skip this and just add more oil.
Cool Down Phase
2%- 6grams Cyclomethicone (optional). Improves texture and spreadability. It is neither irritating nor sensitising. You can also skip this and just add more light weight oils.
1%- 3grams Preservative.
1%-3grams grams Essential oil/Fragrance( Rose geranium + Allergy free English rose fragrance).
The method
Clean and disinfect all jars, spatulas, bowls, beakers, spoons that will be used including the surface area, with a solution of bleach or spray with 99% rubbing alcohol.
Weigh the water phase in a heat safe glass jar. Do the same with the oil phase in a different heat safe glass jar. The two phases needs to be heated up to 70°C. This can be done by placing them in a bath of hot water with medium heat or just pop it in the microwave and heat in a burst of 30 seconds. Becareful not to over heat the water/liquid because it will evaporate, however if that happens you can simply add the difference, that means to note the the weight of the liquid and the jar before heating it up and measure it again after heating up. 
Once its all been melted, pour the oil phase into the water phase.
With the help of a hand blender. Blend the phases together until it reaches an emulsion.
Blend more until it becomes more vicious. Don’t worry about the foamy bit on top it will blend into your cream as you mix with a spatula.
When the temperature is below 40ºC. Add the cool down phase and mix properly.
Allow to cool down, then pour in a jar.
And that’s is your cream made!. Comment down below for your thoughts, don’t forget to like and share.
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