Rose water is a wonderful liquid to use in your handmade creams since it’s a mild astringent sensitive enough for most skin types. Using it on your skin will help soothe inflammation and even skin tone – it also smells lovely. You can purchase true distilled Rose Water in health food stores, middle eastern shops, and even ordinary supermarkets as it’s used in cooking. If you have access to fragrant roses, you can also make a version of it yourself using this infusion method.
HOW TO MAKE HANDMADE ROSE WATER
You’ll need quite a few other base ingredients to make your own cream which will include your emulsifying agents, oils and butters, humectants (moisture adding/trapping element), thickeners, and preservative. If you choose not to use a preservative in your cream please note that your final product must be kept refrigerated and should be used within a week. Any product that contains water is a place where bacteria and fungus can grow and they’ll be present even if you can’t see contamination.
1 tsp Sunflower Oil (5g)
1/4 tsp Shea Butter (1.2g)
1/4 tsp Rice Bran oil (1.3g)
1/8 tsp Cocoa Butter (0.5g)
2.5 tsp Emulsifying Wax (3.8g)
1/16 tsp Xanthan Gum (0.2g)
Cool Down Phase
20 drops Vitamin E Oil (1g)*
optional – 10-20 drops Essential oil – Rose, Rose Geranium, and/or Ylang Ylang (0.5-1g)
Coffee frother/mini whisk
Two glass containers – mason jars work well
Measuring cups and spoons including mini measuring spoons for 1/16 tsp
Glass or plastic jar to store your cream in
* Vitamin E is an antioxidant and NOT a preservative. It helps keep oils from going rancid but will not impede bacteria from contaminating your cream.
Step 1: Measure your water phase ingredients into one glass container and the oil phase ingredients into another. I’ve provided both volume and weight measurements so hopefully one or the other will help, especially since some of the ingredients are in such small quantities. If you’re using the volume measurements, I recommend that you get a hold of tiny measuring spoons so you can accurately measure 1/8 and 1/16 tsp.
Step 2: Place a dishcloth at the bottom of a sauce pan and place the glass containers on top. Fill the pan with water until the contents of the jars are underneath the water level then bring it up to a simmer. Once that’s been reached, let the pan simmer away for twenty minutes. The goal here is to slowly get the contents of both jars to 80°C/176°F. If you think you’re going to try this out with a microwave instead please think again. Heating oil in microwaves can be dangerous.