Use 6 oz. liquid oil, 3 oz. solid oil, 1 oz. beeswax and 9 oz. water.
This basic recipe makes approximately 19 oz. of cream.
The liquid oil portion can be made from carrier oils such as peanut, jojoba, olive or apricot kernel, and/or herbal-infused oils (see Ingredients chapter). If you include lecithin or other fat-soluble ingredients, these should be added to the liquid oil and included in the total liquid oil measurement.
The solid oil portion refers to oils that are solid at room temperature, such as coconut oil, shea butter or cocoa butter.
The water portion can be made from distilled water, floral waters, distilled witch hazel, herbal infusion or fruit or vegetable juice. Aloe gel, herbal tinctures, glycerin and other water-soluble ingredients should be added to the water portion and included in the total water measurement.
Keep in mind that plain water, herbal infusions and juices will cause a cream to spoil more rapidly. So use them up quickly or add a natural preservative such as grapefruit seed extract. Also note that when alcohol is used as part of the water portion, the cream will often change texture, become less smooth and begin to separate after a few weeks. Cold temperatures seem to make creams made with alcohol separate more quickly. This can be a detriment when making cream for sale, since people like their creams to look smooth and creamy. However, when making creams for yourself, you may not be bothered by the cream’s appearance, since it does not hamper the effectiveness of the formula.
Optional ingredients include essential oils, PABA for sun protection and natural preservatives such as grapefruit seed extract or vitamins A, C or E.
Essential oils also act as preservatives due to their antimicrobial properties. However, you need to use a lot of essential oil to preserve creams. For example, the Lavender Sandalwood Cream in the Whole Body Treatments chapter is extremely stable and very resistant to bacterial contamination.
The recipe calls for 3 teaspoons of essential oil per 19 oz. batch.