I love making creams. There is a kind of alchemy to it, when the oil and water emulsify and change into a creamy texture. The basic method is to prepare the oil part and the liquid part separately, before bringing them together. Most creams use a combination of pouring oils, such as grapeseed or almond, and more solid oils, such as coconut or shea butter. This is warmed separately to the ‘water’ part, which is warmed in a separate pan. The water part is then dripped into the oil part very slowly, whisking constantly with an electric whisk until they are fully combined and emulsified. It is tricky, and the secret is to make sure that your oil mix and your water mix are the same temperature.
12 g cocoa butter or shea butter
50 ml rose petal infused oil 
15 ml benzoin tincture
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