Making tools

• precision scale 0.01 g
• digital thermometer
• two heat-resistant containers (e.g., Pyrex cups)
• small spatula or rubber spatula, and fork (A rubber spatula is the little spatula often seen in baking, used to scrape the sides of containers clean.)
• mini electric whisk or immersion blender
• 100 ml amber glass jar
• pot or large pan for a double boiler

Phase A

• 16 g of balsam fir oil macerate
• 8 g of oat butter
• 5 g of Eco emulsifier

Phase B

• 74 g of organic geranium hydrosol
• 1 g of vegetable glycerin

Phase C

• 0.5 g of organic bergamot essential oil (Citrus bergamia)* or organic sweet orange (Citrus sinensis)
• 1 g of vitamin E
• 0.9 g of Eco preservative

* WARNING: bergamot essential oil is highly photosensitizing. Do not expose yourself to the sun for 10 to 12 hours after applying bergamot essential oil to the skin.

If this is your first emulsified moisturizing cream recipe, we advise starting by reading our article by clicking the link above!

1. With 70% alcohol, disinfect everything: work surface, tools and containers involved in the making.

2. Weigh the ingredients of phase A in a heat-resistant container (e.g., Pyrex cup).

3. Weigh the ingredients of phase B in the other heat-resistant container.

4. Place both containers in two double boilers (or just one if the pot is big enough), with enough water to come above the height of the ingredients. We recommend placing the containers on a folded cloth at the bottom of the pot(s) to keep them stable and avoid splashes.

5. Heat over medium heat until both phases reach 85°C. Once the temperature is reached, remove the containers from the double boiler(s).

7. Pour phase B into phase A. First mix the two phases with a spatula or fork (disinfected beforehand!). Then use the mini electric whisk (with the emulsifying attachment, the one that looks like a small metal wheel) to emulsify the cream for 2 to 3 minutes. No more.

9. Let the cream's temperature drop to 35-40°C (94-104°F) while stirring constantly, but gently so as not to get air into the cream.

10. Add the ingredients of phase C one by one, mixing with the fork each time.

11. Transfer the cream to its jar and let it settle for about fifteen minutes before closing. Note that it can take up to 24 hours to reach its final texture. It may be fluid at first!

Note: the cream's scent will refine over the next 24 to 48 hours. It always takes a while for essential oils to fully unfold. Careful not to fall off your chair when opening the jar, haha.

Store your cream at room temperature, in an airtight container, away from light.

It's homemade and it's used exactly like store-bought creams ;) Honestly, you won't want to do without it.