Making moisturizer is incredibly fun: there are so many variations and ingredients to experiment with! Simplicity has its advantages too. If your skin is sensitive, or if you are making cream for the first time you might not want to use five different types of oil, lecithin, glycerin, vitamins, urea or other exotic ingredients. This is the cream I make for my husband, who has eczema and who detests any cream with any smell. It is pure snow white and 100% fragrance and odor free. It is thick and rich but does not feel greasy.
- 1/2 cup grape seed oil
- 1/4 cup ewax
- 3/4 cup water
In a small container such as a stainless steel measuring cup, combine ewax and grape seed oil. Heat over a pan of simmering water till the wax melts and stir till ingredients are thoroughly combined. In the same pot of simmering water, but in a separate container warm the water so the oil and water reach approximately the same temperature.
Slowly drip the oil mix into the hot water while blending with the stick blender till the oil and water are thoroughly emulsified.
Pour into a container such as a wide mouth jar or a recycled honey squeeze bottle. This cream is too thick to work with a pump.
Of course if you’d like you can always add fragrance. Use about 15 drops of your favorite essential oil. Blend it in after the emulsified cream has cooled down and feels like a pleasantly warm cup of tea.
Warning: this recipe does not contain any preservative. All sorts of microscopic creatures can grow and thrive in it. Clean hands, containers and tools well before making it. We use this quantity up in about three weeks without refrigeration and without problems — but shelf-life varies, as it is influenced by many different factors. To be safe store your cream in the refrigerator or take a quick sniff before use to make sure it doesn’t smell funky. When I see mold growing I usually just scoop it out and keep using the moisturizer. Perhaps I should throw the whole thing out, but I find mold so delicate and beautiful it doesn’t scare me….
UPDATE: more details on this recipe on Instructables