Handmade Aromatic Cream Recipes for Healthy, Beautiful Skin
For those that enjoy making their own beauty products, a simple formula for making your own recipes for aromatic creams can be a lifesaver. With this formula, you never have to worry if you're out of one ingredient, simply experiment with a similar item that you have on hand. If you follow the formula, rarely will a batch fail.
When making an aromatic cream try to keep these basic ratios: 30% fats, 60% waters, 10% emulsifiers/thickeners, and 10-30 drops of aromatic oil per 100 grams of formula.
To make a thinner batch, such as a lotion, change the number of fats to 20% and increase the water to 70%. Also, preservatives such as xantham gum, borax, and acacia gum are used in small quantities and are not included in the formula.
Following is a recipe that follows this formula, try your hand at it and then try making your own.
Sweet Almond Oil Cream
This recipe makes about 3.5 ounces.
- 30 grams sweet almond oil
- 8 grams vegetable emulsifying wax
- 2 grams palm stearic acid
- 60 grams of distilled water
- 1/8 teaspoon xantham gum
These instructions apply to all aromatic cream recipes.
Step 1: Prepare the Oil
Measure the sweet almond oil into a heatproof measuring cup. Measure the vegetable emulsifying wax into a separate smaller container.
Gently heat the oil and wax in a double boiler over medium heat until the ingredients have liquefied Do not add the aromatic solids, and do not heat the water to a roaring boil, also do not microwave.
Step 2: Prepare the Water Phase
While the oil phase is melting, measure the liquid phase ingredients in this recipe it's the stearic acid and distilled water into a Pyrex measuring cup. Heat the liquids together in a double boiler. When the oil-phase ingredients have completely liquefied, remove both oil and water-based phase pots from the heat.
Step 3: Mix Well
Add the aromatic solids to the oil-phase pot, and stir with a popsicle stick until thoroughly mixed.
Add powdered and pre-prepared gel ingredients to the water phase. Using a handheld mixture, vigorously mix (on medium to high speed) the water-phase ingredients to ensure that the powders and gels are fully incorporated into the liquid.
The addition of powders and prepared gels to the water phase will cause the liquid to thicken and take on a gel-like consistency. This quality gives the emulsion a spreadable, fluid texture.
Step 4: Combine the Oil and Water Phases
Begin mixing the oil phase on medium speed. Gradually add the water phase while mixing. The mixture will quickly thicken and lighten in color. Continue mixing until a smooth emulsion forms, about 30 seconds for thicker creams and up to 20 minutes for thinner lotions. After about 1 minute, intermittently stop mixing and scrape the sides of the container to ensure incorporation of all ingredients.
Step 5: Add Aromatics
Once the emulsion forms, add the liquid aromatics, such as essential oils and florasols. Mix at low speed to fully incorporate.
Transfer your emulsion to the sterilized bottles and/or jars of your choice, tapping the bottom of the containers gently on the counter to force out any air bubbles. Use a clean toothpick to swirl and smooth the top of a cream packaged in a jar. Allow the mixture to cool completely, usually for several minutes, before fixing the lid. However, don't let the cream sit for too long uncovered or a "skin" will form.
Xantham gum is fermented corn sugar and is often used to thicken and stabilize salad dressings and soups. It lends a more fluid, spreadable texture to an emulsion, making it easier to massage into the skin.
Xantham gum is added to the water phase of an emulsion but will not fully dissolve into the water. Instead, it should be evenly dispersed before the water phase and oil phase are mixed together.
Try a Different Recipe
Maximizing the Shelf Life of Natural Skin-Care Products
To maximize the shelf life of your homemade products, make sure that the utensils and workspace used to make them are clean and sterile. Use utensils that are set aside exclusively for making toiletries, and wash them by running them through the top shelf of the dishwasher two times before using, or sterilize them by placing them in a pot of boiling water for 10 minutes.
Make your products in small batches, and pour them into clean pump dispensers and bottles with flip-top lids. Refrigerate them separately from your food in a crisper. Always refrain from dipping your fingers into your products to avoid contamination.