Basic Hand Cream

A simple but effective hand cream that can easily be adapted by changing the carrier oils used.

Stage 1: (above 75°C)
15% Peach Kernel Oil
5% Macadamia Nut Oil
5% Vegetal

Stage 2: (above 75°C)
73% Boiling Spring Water

Stage 3: (below 40°C)
1% Preservative 12
1% Essential Oils of your choice
100% Total

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  • 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.