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–+ servings
diy rose face cream

How To Make Rose Face Cream

This rose face cream recipe has been designed with my skin in mind, combination and complex skin
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Prep Time: 5 minutes
Active Time: 20 minutes
Total Time: 35 minutes
Course: DIY Skincare
Cuisine: N/A
Difficulty Level: Intermediate
Yield (adjustable): 100 grams
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Ingredients:

Water Part

Oil Part

Cool Down

Packaging

Equipment:

Instructions:

  • Begin by making your herbal infusion. To do this, steep dried rose petals in freshly boiled distilled water. To get maximum benefit of your infusion, I like to use my infusion pot, which ensures I have enough petals for my water.
    If you don’t have one, I would recommend using roughly 3-4 cups of water for ½-1 cup of dried rose petals. Leave your petals to infusion for 45-60 minutes. The longer the better, but the darker your infusion will be.
    Begin by making your herbal infusion.
  • While your infusion is infusing, weigh out your oil phase. Your oil phase should include your argan, olive squalane, mango butter, e-wax and cetyl alcohol.
    7 g Argan Oil, 6 g BTMS-25, 5 g Olive Squalane, 3 g Mango Butter, 2 g Cetyl Alcohol
    weigh out your oil phase
  • Once your infusion is ready, you can begin weighing your water part. In a separate beaker, weigh your infusion. Then, add your glycerine and panthenol. If you’ve used a natural e-wax like olivem1000, make sure to mix 1g of a stabiliser (xanthan gum) into your glycerin at this stage. If following my recipe, continue as normal.
    70 grams Herbal infusion with rose buds, 3 grams Glycerine, 1 grams D-Panthenol Powder
    add your glycerine
  • Now we heat our phases. Lower bother beakers into a waterbath, with the water no hotter than a simmer. Let the oil phase fully melt, making sure the waterbath doesn’t boil.
    Lower bother beakers into a waterbath
  • Once melted, remove both beakers from the water bath. Then, immediately pour the water part into your oil part. Do not wait as you don’t want them to cool.
    pour the water part into your oil part
  • Using a mini high sheer electric mixer, blend to achieve a smooth emulsion. This will take time, and will also thicken as it cools. I like to blend, then leave for a couple of minutes, before blending again. Once you notice it thickening, switch to a spatula.
    blend to achieve a smooth emulsion
  • Before we can proceed, we need the mixture to drop to below 104F/40C. This is the ensure the integrity and our cooldown ingredients.
    we need the mixture to drop to below 104F/40C
  • Once we reach 40C, go ahead and add your cooldown ingredients, to include your vitamin e, preservative and essential oils. Mix after each ingredient, to prevent destabilising the emulsion.
    1 g Vitamin E Oil, 1 g Preservative, 0.5 g Rose Geranium Essential Oil, 0.5 g Bergamot Essential Oil
    add your cooldown ingredients
  • Step 9: Transfer to store, using a container made from glass, aluminum or PET plastic. Use within 6-12 months.
    1 Cosmetic Jar 4 oz

Notes:

With preservative, this face cream lasts up to 12 months. Without preservative, use within 2–3 days and store in the refrigerator.
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