The herby and floral aroma of Lavandula Hydrosol makes it one of my all-time favorite ingredients for handmade and natural beauty. This gentle lavender water is perfect for adding natural scent and relaxing spirit to handmade creams and lotions. This recipe was one of my earliest ventures into making handmade creams and still remains a personal favorite.
The cream has a beautifully light and fluffy texture that feels wonderful on the skin. Made with a blend of rich Cocoa Butter and lighter Mango and Babassu gives the recipe plenty of moisturizing benefit while still feeling lush and fresh.
A sweet and cheerful blend of Neroli and Ylang Ylang Essential Oils add a sunny scent to the cream, making it perfect for the coming spring. If you prefer, try swapping either essential oil for your personal favorite floral. Rose, Geranium, or Lavender would all do nicely.
Blossom Body Cream
Makes about 4 ounces (124 g)
- 12 grams Mango Butter or Murumuru Butter
- 12 grams Deodorized Cocoa Butter
- 12 grams Babassu Butter
- 10 grams Emulsifying Wax
- 2 grams Stearic Acid
- 35 grams Organic Lavandula Augistofolia Hydrsosol
- 35 grams Distilled Water
- 2 grams Glycerin
- 3 grams Grapefruit Seed Extract
Essential Oil Blend
- In a double boiler, heat all in the ingredients in the Oil Phase until they are thoroughly melted.
- In a separate container, gently warm the Water Phase ingredients until they are hot, but do not let them boil. Do not use a microwave as it can damage the ingredients. Use a second double boiler or try putting a heat-proof glass or beaker inside a pot of hot water.
- When both phases are ready, transfer your Oil Phase into a sturdy mixing bowl. Use a hand blender or electric mixer and begin whipping the Oil Phase.
- Slowly, add the Water Phase to the bowl (while you are mixing). The mixture should become white or creamy looking and will foam up when you add the Water Phase.
- Continue to beat the mixture until it transforms into a cream (about the consistency of a thin pudding). This could take between 10 and 15 minutes of constant whipping.*
- When the cream has cooled to this point you can add in your essential oil blend. Be sure to thoroughly mix the essential oils into your cream.
- Dispense your cream into sterilized containers and you are finished!
*Tip: If your cream does not thicken up after 15 minutes of mixing, you may want to try cooling the mixture. Set your mixing bowl inside a bath of ice water while you continue to whip the emulsion. This should cool the mixture completely, allowing the cream to harden up.
Usage & Packaging
- This cream looks great in our 2-ounce Flint Jars. You can also try packaging this formula in a 4 ounce Pump Bottle.
- This recipe should last for at least three weeks if packaged and handled with care. However, this shelf life is an estimation as this formulation has not been challenge tested. Click here for more information on Shelf Life & Preservatives.
Note: This recipe was re-shot from a previous post. See the original here.