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Gather all of the ingredients and tools listed above
Use your small digital scales to carefully weigh out all the oils (excluding essential oils) and Emulsifying Wax into a heatproof container.
Place the rose water and distilled water into a separate heatproof container, you can actually add the preservative to the water at this point but as there’s a chance it could easily overheat, I prefer to add it later at cool down phase.
Place both containers into a pan of simmering water; use 2 separate ones if you can’t fit both containers in. You need to keep the jars off of the bottom of the pan to help protect the oils from the direct heat. I use the top part of a stacking steamer placed in a larger pan and this works great. You can also use trays in the bottom, or you can use a double boiler.
Once the Emulsifying Wax has melted remove both containers from the pan.
Then combine the waters and oils together, mix it for at least 3 minutes.
Continue to stir at regular intervals until the cream cools to below 45C. Use your infrared thermometer gun to test this.
If you are using a preservative and haven’t added it earlier, now is the best time. The easiest way to add this is by placing the cream container onto the digital scales (.0000 of a gram scales are best) press the tare button (resets it to zero) then add the 1 gram with a dropper or small spoon.
If separation occurs in cool down phase, place the container back into the pan of simmering water until melted, remove from the heat then continue stirring until cool.As your mixture starts to thicken add the essential oils and stir well.
Spoon into a sterile cosmetic jar.
Unless otherwise stated all of these homemade face creams keep for about 2 days without preservative, and 12 months with preservative added.