Blossom Body Cream

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Blossom Body Cream

This recipe is an aromatic delight! You can almost always find a batch made up in my refrigerator.  It makes about 4 ounces by weight and a little more by volume (since it is whipped).  The naturally aromatic hydrosols and essential oils in this recipe give the cream an intense floral aroma.

Ingredients

Oil Phase
12 grams Mango Butter or Murumuru Butter
12 grams Ultra Refined Cocoa Butter
12 grams Babassu Butter
10 grams Emulsifying Wax
2 grams Stearic Acid

Water Phase
35 grams Organic Lavandula Augistofolia Hydrsosol
35 grams Distilled Water
2 grams Glycerin                                       
3 grams Grapefruit Seed Extract

Essential Oil Blend
15 drops of Bergamot Essential Oil
20 Drops of Ylang Ylang Essential Oil

Directions
In a double boiler, heat all in the ingredients in the Oil Phase until they are thoroughly melted.  In a separate container, gently warm the Water Phase ingredients.  Do not use a microwave as it can damage the ingredients.  Use a second double boiler or try putting a heat-proof glass or beaker inside a pot of hot water.  Heat the Water Phase until it is warm, but do not boil it.  When both phases are ready, transfer your Oil Phase into a sturdy mixing bowl.  Use a hand blender or electric mixer and begin whipping the Oil Phase.  Slowly, add the Water Phase to the bowl (while you are mixing).  The mixture should become white or creamy looking and will foam up when you add the Water Phase.

Continue to beat the mixture until it transforms into a cream (about the consistency of a thin pudding). This could take between 10 and 15 minutes of constant whipping.* When the cream has cooled to this point you can add in your essential oil blend. Be sure to thoroughly mix the essential oils into your cream. Dispense your cream into sterilized containers and you are finished!

*Tip: If your cream does not thicken up after 15 minutes of mixing, you may want to try cooling the mixture.  Set your mixing bowl inside a bath of ice water while you continue to whip the emulsion.  This should cool the mixture completely, allowing the cream to harden up.

Storage
Unless you add an additional preservative to this cream I would recommend keeping it in the refrigerator where it should keep for at least 2 weeks.  Products with water based ingredients are especially vulnerable to bacteria and rancidity.  Take extra care to keep your cream from becoming contaminated.  I suggest storing the cream in a closed capped bottle or if you are using a cream jar, to use a clean popsicle stick or other utensil to dispense the lotion (as opposed to your fingers).  This can help to extend the life of your cream.  If your cream changes in color, scent, or appearance, it may have expired or it may have become contaminated.  Discontinue using any cream or lotion that you suspect has gone bad. Print Bar 2

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