- 1). Pour 6 3/4 oz. herb-infused oil into a double boiler and add one tsp. beeswax, two tsp. stearic acid and one tsp. emulsifying wax.
- 2). Heat 50 ml (about 1.7 oz.) distilled water in a separate saucepan until it is warm to the touch. Add in 1/2 tsp of borax to the water.
- 3). Put the double boiler on the stove and turn the setting to medium-low to slowly heat the mixture until it melts together. Stir the mixture constantly to make sure the oil doesn’t get too hot. Once melted, remove it from heat.
- 4). Pour the warm water into a blender or food processor and turn the speed on high.
- 5). Pour the melted oil mixture into the blender very slowly. The mixture will start to turn white.
- 6). Add eight drops of essential oil while the blender is still mixing the cream.
- 7). Remove the cream from the blender and put it into a mixing bowl. Place the mixing bowl on ice to quickly cool it down and allow the mixture to solidify. Wait 30 minutes before using a spatula to scoop out the cream into a plastic container.
- 8). Cover the container and store it. It will keep for a month at room temperature and up to three months in the refrigerator.
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