:Step 1: Make the Rose Oil:
Step 2: Make the Rose Cold Cream:
- Heat oil gently in
a double boiler or water bath until it reaches body temperature.
- Remove from heat.
- Stir in as many rose petals as will go in the oil.
- Pour mixture into a heavy jar and infuse for 7 to 14 days in a dark and warm place.
- Strain with muslin or layered cheesecloth and set aside.
- 3 oz liquid oil - almond, sesame, or safflower
- 1 oz solid oil - Shea butter, coconut oil, or cocoa butter
- 1 oz grated beeswax or emulsifying wax beads
- 1 teaspoon stearic acid *
- 4 oz warm water
- Gently heat the oil and wax together in a water bath until all wax is dissolved
- Remove from heat and pout into mixing bowl
- Warm the water to body temperature
- Dissolve the stearic acid in the water
With all ingredients at body temperature slowly dribble the water into the mixing
bowl with the oil, blending with a mixer or whisk until the mixture thickens
to a creamy consistency. The less water you add, the thicker the cream, so
if you get your desired result before adding all the water, that is perfectly
ok. Note that the cream will continue to thicken as it cools.
Divvy up the cream into clean and dry jars, then stir in 5 to 10 drops of essential
oils as desired. The antibacterial properties of real essential oils will help
extend the shelf life of your cream in a way the fragrance oils cannot. Store
away from heat and light in a cool, dry location.
**Stearic acid is an all natural emulsifier for creams. Its use is optional but I find creams come out lighter and fluffier.