Making homemade cream
We continue with our workshop work
As we announced yesterday, we're going to take a closer look at the process for making a stiffer cream for dry skin and a light face cream for 25+ skin.
Before that, some theoretical information:
* It's a good idea to have the formulation for making a cream, and indeed any beauty product, listed in percentages. It's like with baking, you also need to stick to exact quantities. Then you can easily calculate multiples or fractional quantities from it.
* The formulation for making a cream mostly consists of several stages:
- phase A tends to be the oil phase - it contains oil-soluble ingredients
- phase B is therefore the aqueous phase - it contains water-soluble ingredients
- phase C contains ingredients which are additives and the higher temperature of the mixture does not cause the nutritional properties of the ingredients to deteriorate
- there may also be a D phase in recipes - these are ingredients that are sensitive to higher temperatures, meaning that they could lose their nutritional properties, and so are addedare only added when the mixture is approximately below 40 ̊C, or it is a good idea to know the temperature sensitivity of the ingredients you are using and only add them once this threshold has been reached
- if phases C and D form a dry mixture, do not be afraid of having the wrong recipe and take a smaller amount of glycerine or hydrolates from the aqueous phase to ensure a homogeneous mass of both phasesz - it is best to add liquid or gel-like solids to the emulsion, otherwise youthere is a risk of lumps remaining in the cream despite a good mixer
In the picture, the prepared phase C
In the picture, the prepared phase C
* You can also combine several emulsifiers in the formulation, or add the so called emulsifiers. you can also add other co-emulsifiers to the formula, such as beeswax, lanolin, soya or sunflower lecithin, which are mainly purely natural emulsifiers. are not strong enough on their own to emulsify the mixture sufficiently, but they are very nutritious and ensure an excellent final consistency of the cream).
As you can see, we even used 4 types of emulsifiers in our recipe - lanolin, beeswax, Olivem1000 and cetyl alcohol.
We were inspired by Bári Lom's recipe when creating our repecto
We were inspired by Bári Lom's recipe when creating our repecto
Once you have everything weighed out, the process is simple:
The different phases are mixed separately and added one at a time
Phase A is mixed with phase B, a process of vigorous whisking with a whisk takes place (we convinced ourselves that a good swing of the hand is necessary to create a good emulsion :-) the emulsifier won't do it all by itself, so feel free to use a kitchen mixer). This process can also be done in a cool water bath to speed up the emulsion formation and the setting of the cream.
Once you get the right consistency, add phase C, which also needs to be mixed thoroughly.
And the cream is ready :-)
Pour the mixtureinto the cups, let it stand and it can be applied.
Once you get the right consistency, add phase C, which also needs to be mixed thoroughly.
And the cream is ready :-)
Pour the mixtureinto the cups, let it stand and it can be applied.
Making the face cream was already a breeze :-)
We basically repeated the same process based on the next formulation and here is the result.
If you feel like making creams at home, you can find all the ingredients in our shop.
Do you have a favourite cream recipe too? Share it and your creation at marketing@handymade.sk and we will reward you for it.
Do you have a favourite cream recipe too? Share it and your creation at marketing@handymade.sk and we will reward you for it.
