I love the idea of combining the luxury of Oil Oil and Milk Protein in a heavier cream. But what else to use? Winter’s coming, and my skin feels dry and in need of a heavier product.
Castor Oil is one of my favorites to put in for deep moisturizing. Rounding out the formula is Golden Jojoba Oil, Stearic Acid for a bit more firmness in the finished cream, and Hydrovance as a humectant.
I will use Conditioning Emulsifier to give this cream a smooth, powdery finish.
Last week we featured Polynesian Red Fragrance Oil on Fragrance Friday, and I vowed then I would use it in something this week. I think it’ll be wonderful in this cream.
Join me in the workroom as I craft this cream.
What You’ll Need
72% Distilled Water
5% Green Tea Butter
4% Castor Oil
4% Oat Oil
3% Golden Jojoba Oil
2% Milk Protein
2% Stearic Acid
3% Conditioning Emulsifier
0.5% Polynesian Red Fragrance Oil
0.5% Liquid Germall Plus
100-gram Test Batch
72 grams Distilled Water
11.52 ounces Distilled Water
Weigh all ingredients but the Milk Protein, fragrance, and preservative into a microwave-safe container. Heat using short time bursts, stirring after each heating, until all ingredients are melted.
Stick blend to emulsion, then check the temperature. Set the mixture aside to cool below 120ºF before adding the more heat sensitive ingredients.
Once mixture has cooled sufficiently, thoroughly mix in the Milk Protein, fragrance, and preservative.
Scoop the cream into a plastic zip-top bag, press out all the air, then zip it closed. Cut a corner off the bag and pipe the cream into jars.
Allow the cream to cool completely before adding the lids to the jars. Label and enjoy!
After cooling, this cream has a fantastic body! It’s thick and rich, and it absorbs beautifully into my skin, leaving behind a dewy trace.
It does soap a bit when first rubbing in, but that quickly dissipates. Overall, I call this formula a big win on a day when I want to pamper my skin.