Lemon Ylang Ylang Anti-Aging Cream

Instructions

1. Weigh and place all oil phase ingredients into a heat resistant beaker.
2. In another beaker, weigh and place all water phase ingredients
3. Prepare all the cool down phase ingredients into another beaker
4. Prepare a water bath by bringing about 3cm/1″ of water to a bare simmer over low to medium-low heat in a saucepan.
5. Heat the two beakers in a bain-marie (70-75 ° C) until the oil phase is completely melted and the water phase is thoroughly dissolved.
6. Remove the water bath from the heat
7. Pour the water phase into the oil phase
8. For small batch like this, use an electric mini whisk to stir continuously for about 5 minutes. If you don’t have a smaller high-speed mixer, you can try making a 100g batch instead of 50g, so you have enough product for your immersion blender like this one to work with
9. Allow the cream to cool. When the mix is under 40C, add cool down phase ingredients and mix well after each addition using a flexible silicone spatula
10. Check that the pH using a pH strip or pH meter, check that the cream has a pH range that is compatible with your chosen preservative. This range is normally indicated by the supplier of the preservative. If your pH isn’t in a suitable range, you can lower it by adding an acid or raise it by adding sodium hydroxide or sodium bicarbonate.
11. Finally, blend in the preservative
12. Once the cream is cool, transfer the cream into the jar. Allow the cream to stand for a while, not closing the jar straight away to avoid humidity building up inside the lid.