Making a water based cream is difficult to get right. My past attempts at making this type of cream have left lots of water droplets in the overall mixture which meant the cream could get spoilt easily.
I did however realise that using Rose Water or Orange Blossom Water could potentially lessen the chances of the cream getting spoilt. Still it didn’t mean that the process of making the cream would get any easier. What I didn’t want was there to be any water droplets at all.
Anyway, I’ve done a bit more research and have tried to follow a formula and hope I’m a bit more successful this time.
I’ve decided to use Almond Oil, Mango and Coconut Butter and Beeswax as an emulsifier to allow the oils and water to mix. I’ve also used some boiled water to make up the proportions.
After melting the oils and butter, the trickiest part is getting the temperature of the water and oils right and then mixing them together.
The water needs to be added to the oils very very slowly and the mixture needs to be blended continually. Our new blender decided to give way so I ended up blending the mixture in our old food processor which meant removing the lid every few seconds to pour the water mixture in.
Well after sufficiently blending the mixture, I think I’ve got the right consistency.
The cream feels soft and I haven’t seen any water droplets yet. I’m probably ready to make a bigger batch soon.