- Weigh all Stage 1 (fat stage) ingredients into a stainless steel bowl and place over a saucepan of boiling water (bain marie). Bring up to a temperature of over75°C.
- When the Stage 1 is over 75°C, add the Stage 2 (water stage) ingredients to a larger stainless steel bowl. Swap the bowls over so the larger bowl is in the double boiler.
- Pour the Stage 1 (fat stage) ingredients into the Stage 2 (water stage) ingredients and stir gently without creating air bubbles. Ensure the mix is still over 75°C and stir continually for 5 minutes.
- After 5 minutes, remove the bowl from the double boiler and put into a pan of cold water to cool it down quickly. Keep stirring all the time.
-
When the cream or lotion is below 40°C add the remaining Stage 3 (heat sensitive) ingredients. Combine thoroughly, jar and label.