Creme de la Cream Recipe

Submitted By:

Andrea of Worcester, MA


A thick, easily absorbed body cream


Water Phase:
Distilled Water 12.8 oz
Baking Soda 0.1 oz
Corn Starch 0.05 oz
Oil Phase
Grapeseed Oil 2 oz
Manog Butter 0.15 oz
Shea Butter 0.15 oz
Stearic Acid 0.3 oz
Citric Acid 0.1 oz
Soy Letchin 0.1 oz
E-Wax 0.8 oz
Phenonip(or other appropriate preservative) 0.1 oz


Combine and heat oil phase until fully incorporates. Heat water phase and dissolve baking soda and cornstarch completely. Cool both phases slightly. While blending (stick blender is best)the oils, SLOWLY add the water phase. Keep blending. As cream cools, it becomes VERY thick. If using phenonip, you can add when mixture is still hot. Check with manufacturer for other preservatives. When COMPLETELY cool, transfer to jars. I scent "as I go" by heating the cream slightly, then adding scent and/or color. This will depend on your preservative. Also, you can put cream into a zip bag, add color/scent, close and squish until mixed. Cut corner from bag and "pipe" into containers.

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