Other Ingredients & Equipment You'll Need:
Total Recipe Amounts:
286 grams Distilled Water
23 grams Vegetable Glycerin
18 grams of Cocoa Butter
45 grams of Avocado Oil
22 grams Argan oil
4 grams Vitamin E Oil
36 grams Emulsifying Wax
5 grams of Stearic Acid
6 grams Optiphen Preservative
6 grams Pink Lilac and Willow Fragrance Oil
5 drops Da Bomb Soap Dye
Phase 1: Clean and sanitize your work area and all of your packaging materials. It is suggested that you wear gloves, protective clothing, and a hair net while preparing this recipe.
Phase 2: Prepare the water: Place distilled water into a small pot and heat it to at least 180F, and hold for 20 minutes to kill bacteria. Weigh out 286 grams of water and add the 23 grams of vegetable glycerin. Mix.
Phase 3: Prepare Oil Phase: Weigh out the following, and using a double boiler, melt them to 140F: Cocoa Butter (18 grams), Avocado Oil (45 grams), Argan Oil (22 grams), Vitamin E Oil (4 grams), Emulsifying Wax (36 grams), Stearic Acid (5 grams).
Phase 4: Emulsification Process:
Take vegetable glycerin and water mixture and mix it into your oil phase mixture. Take temperature of your mixture. You want it to be around 120F when you add your preservative.
Once your mixture is 120F, add 6 grams Optiphen preservative, the red Da Bomb soap dye, and Pink Lilac and Willow Fragrance Oil.
Using a stick blender, thoroughly mix until until you have a thick cream.
Allow to cool, and place in jars.
Note: Using the preservative is absolutely necessary when reselling this facial cream. However, if you are making it for yourself and do not want to have preservative in your cream, store this finished cream in a refrigerator up to 1 week in between uses.
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