6% Rice Bran Oil
3% Thistle Oil
2.5% VE Emulsifier
2% Cetearyl Alcohol
Stage 2: (above 75°C)
73% Boiling Spring Water
4% MF Emulsifier
3% Pomegranate Glycerol Extract
Stage 3: (below 40°C)
3% Rosehip Seed Oil
1.5% Vitamin E
1% Preservative 12
1% Essential Oils of your choice
100% Total
- 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 2 (water stage) ingredients to a larger bowl and put onto a bain marie. When the temperature is above 75°C, add Stage 1 to Stage 2.
- Keep the temperature above 75°C and stir for 5 minutes.
- Take the bowl off the heat and cool to below 40°C.
- Mix the Stage 3 (cool stage) ingredients together and stir into the cream. Mix thoroughly. Jar and label.