This chilled cold cream makes a wonderfully simple, self pampering, daily ritual that, nurtures the goddess within. It is especially nice to use on sultry summer evenings.
- 50 grams jojoba, olive oil or other cold/expeller pressed vegetable oil
- 50 grams alba rose hydrosol (use regular rose hydrosol if alba is unavailable)
- 12.5 grams beeswax (if allergic, substitute candelilla wax)
- 1 teaspoon + 1/4 teaspoon local honey (warm if crystallized)
- 1 teaspoon + 1/4 teaspoon borax (optional to make the product white)
- 1 to 2 drops pure rose otto essential oil (optional: for a stronger rose scent)
- Combine oil and beeswax in the top portion of a small double boiler pot. Heat over boiling water until the beeswax has fully melted. While the wax is melting, dissolve your borax in the rose hydrosol and then heat liquid gently. Do not boil!
- Place the melted oil/wax mixture into a food processor. With processor running, slowly drizzle the honey into the oil/wax mixture, until well blended. Continue running the processor and slowly add the warmed rose hydrosol into the oil/wax/honey mixture in very small amounts until all the rose hydrosol is fully incorporated and you have an emulsion. If desired, during mixing time, add a drop or 2 of Rose Otto for a stronger rose scent.
- Allow your cream to sit and “settle” for a minimum of five minutes. Hydrosol which has not incorporated into the cream will sink to the bottom and the emulsified cream layer will rise to the top. Drain off this lower layer of hydrosol and discard it or use it immediately, for example, to splash on your face.
- Gently spoon one teaspoon of “cold cream” into each cavity of a standard ice cube tray. Spread a piece of plastic wrap loosely over the tray for easy removal of the cubes all at once and to limit exposure to your fingers. Freeze until solid.
- Remove frozen cubes from the tray with clean hands or plastic wrap and place them into an airtight freezer storage container, or Ziploc baggie. NOTE: It is VERY important that you keep your cold cream frozen and/or refrigerated at all times as there are no preservatives in this recipe.
- Preparation for use: Place a frozen cold cream cube into your cream pot – which can be any reusable, non porous container with a lid, from a ceramic jar to an empty, clean cosmetic jar. Thaw it in the refrigerator overnight, stir with a toothpick if necessary when thawed; use the daily portion size of chilled cream that same day. To reduce risk of spoilage and/or contamination, use your thawed portion of cream within 48 hours!
To Use: Massage a small amount into your skin and tissue off or rinse off with warm water.[ReviewDisclaimer]