Natural DIY Cream Cleanser Recipe For Perfect Skin

This diy cream cleanser is one of my favorite facial cleanser recipes, its gentle, mild and simply melts away my makeup.

This is one of the diy skin care recipes I make all the time, it’s so good I use it to cleanse each morning and again at night before bed. You can vary it for different skin types and you can change the oils to suit your taste.

Using The DIY Cream Cleanser

As with many of my natural homemade beauty products the cream cleanser recipes below are all made using an oil and water emulsion. All of them are made using the same process as shown below in my ‘Orange Essence Cleanser’, each one is formulated for a particular skin type, so scroll down for your perfect recipe.
The shelf life is around 4 weeks, or 12 months if you are using the optional preservative, more info on shelf life.
Apply this cleanser once or twice per day directly to your face then massage in using small circles. Then remove it using a cotton wool pad or muslin cloth. Any traces remaining of the cleanser can be removed by rinsing with warm water or by using a homemade toner.
These cleansers are safe to use removing mascara but make sure you keep your eyes shut during use. If you do get some in your eye simply wipe with a cotton pad then rinse with warm water until its cleared.
You can vary any of the following diy cream cleanser recipes to make a face scrub, simply add an exfoliate.

How To Make Homemade Cream Cleanser

My Gentle Orange Essence Cleanser (Mature Skin)

I will show you how to make this diy cream cleanser by making my favorite cream cleanser, as mentioned already it’s so good I make it regularly and I use it twice per day.

Ingredients:

20g Apricot Kernel Oil
15g Castor Oil
12g Emulsifying Wax
40g Orange Blossom Water (Amazon)
30g Spring Water
5g Glycerine
1g Preservative (optional)
12 Drops Neroli Essential Oil
Pump Dispenser Bottle (Amazon)

Method:

The shelf life on this is around 4 weeks, or 12 months if you are using the optional preservative, more info on shelf life.

Step 1. Use your digital scales to weigh the oils and wax (Apricot Kernel Oil, Castor Oil, Emulsifying Wax) then put them into a heatproof bowl.

Step 2. Weigh the waters, glycerine and preservative (optional) and place in another heatproof bowl. If you are using a preservative you will need a small digital scale to accurately measure 1 gram.

Step 3. Next, stand both bowls in a pan of water and heat, I didn’t want to place the bowls directly on my pan base so I used two small metal tart tins. With hindsight, one larger tin would probably be better (if you have the correct size), but either way be sure that your bowls are standing firmly and stable as the water simmers.

Step 4. Stir your oils & wax gently until it has all melted. If you are using a preservative make sure the water/glycerine/preservative mix temperature does not exceed the recommended level usually around 65C (check the product instructions).

Step 5. Remove both bowls from the heat and combine them by pouring the water/glycerine mixture into the oil/wax mixture.

Step 6. Stir again for 4 minutes (more if required).

Step 7. Leave the mixture to stand for a minute then stir again, repeat this until it cools down. If you see any separation place it back on the heat and stir harder until it combines again.

Then remove from the heat and try stirring gently again until it cools (repeat this again if it fails). If it continues to separate try adding another 1-2g of emulsifying wax and melt it into the mix.

Step 8. Once it cools to lukewarm it will thicken, then add your essential oils and continue stirring for a few minutes more or until thoroughly combined.

Step 9. Place in your bottle or container but wait until completely cool to avoid any condensation.