As I’m planning to update you with some homemade skin cream recipes, I decided to post some general rules on how to whip up a homemade cream. Just follow the rules, and I’m sure you will become a great cream-maker.
Creams are semi-solid emulsions, which is a mixture of oil and water. They are categorized into two types: oil-in-water (O/W) creams composed of small droplets of oil dispersed in a continuous aqueous phase, or water-in-oil (W/O) creams composed of small droplets of water dispersed in a continuous oily phase.
To make a homemade skin cream, you need three components:
- Water Phase: water, hydrosol, juice, milk, etc.
- Oily Phase: vegetable oil, animal fats, lanolin, silicones, waxes, etc.
- Emulsifier: special emulsifier for creams or wax, lanolin, lethicin, etc. The cream with a special emulsifier is easier to make, has a better texture, and creates a more stable emulsion so that oils do not separate from the water.
- Additionally, the cream may also contain: preservatives (which I never use in my creams), active ingredients, extracts, essential oils, etc. In order to stabilize the emulsion (so the cream will not break), you can use less emulsifiers and instead use gel formers, alike xanthan, guar, or thickeners. More about beauty ingredients in green ingredients section.
Keeping Homemade Facial Creams:
Fruit homemade cream
* 2 tablespoons of fruit or berry pulp (any you like: banana, citrus fruits, strawberry etc.)
* 1 egg yolk
* 1 teaspoon of honey
* 1 tablespoon of camphor spirit
Thoroughly mix fruit or berry pulp with egg yolk and honey. Then add camphor spirit slowly.