A simple but effective hand cream that can easily be adapted by changing the carrier oils used.
Method:
- Heat the Stage 1 (fat stage) materials in a stainless steel bowl on a bain marie (double boiler) to above 75°C.
- Add the Stage 1 (fat stage) to the Stage 2 (water stage) and stir thoroughly to combine the ingredients (this important), then stick blend for about 20 seconds until emulsified. Stop stick blending and remove from the heat.
- Allow to cool naturally whilst stirring with a spoon or spatula continuously. Do not accelerate the cooling time in a cold water bath and do not use the stick blender.
-
When the cream is below 40°C, combine the Stage 3 (heat sensitive) ingredients and then add to the cream. Stir thoroughly then jar and label.