If this is your first cream recipe, take the time to read the 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 the oil phase (A) in a heat-resistant container.
3. Weigh the ingredients of the water phase (B) in the other heat-resistant container.
4. Place both containers in two double boilers (or a single one if the pot is big enough), with enough water to come above the height of the ingredients. The idea is to put enough to heat evenly and not have to keep adding more as it evaporates. Be careful not to get water into 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. Place a lid, without screwing it on, on the jar containing the water phase to reach the right temperature faster and to prevent evaporation.
5. Heat over low heat until both phases reach 85°C (185°F). Careful, this step is important for the stability of the emulsion. The Eco emulsifier must be heated to this temperature for optimal performance.
6. Once the temperature is reached, remove the containers from the double boiler(s).
7. Pour the water phase (B) into the oil 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, starting with short pulses (otherwise it'll fly everywhere). Mix for about 2-3 minutes. No more.
You must not whip this emulsifier too long. Whipping too much is even counterproductive. At this stage, the result will be liquid, a bit like milk. That's NORMAL.
8. Cooling phase: the longest step of the making! Let it cool slowly, while gently and regularly stirring with a fork.
Do NOT use the mini electric whisk for cooling. Although some people use an ice bath to cool their cream faster, we don't recommend it. Temperature shocks aren't good for the stability of an emulsion.
9. Bring the temperature down to 35-40°C (95-104°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!
12. Do a little happy dance, because you've just made your own natural, palm-oil-free cream! Yay!
Store your cream at room temperature, in an airtight container, away from light. If you disinfected everything well and followed all the steps, and you store and use your cream properly (without introducing water or contaminants), it will keep for several months!
