Home > Sugarmulse & Shea Butter Moisturizing Cream with Avena Oat Extract WS (Recipe)
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Sugarmulse & Shea Butter Moisturizing Cream with Avena Oat Extract WS (Recipe)

Sugarmulse & Shea Butter Moisturizing Cream with Avena Oat Extract (Recipe)

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Our Sugarmulse & Shea Butter Moisturizing Cream with Avena Oat Extract offers the ultimate in skin hydration and conditioning. SugarMulse is a natural, plant based emulsifier for this silky conditioning cream. We have combined Shea Butter, Marula Oil, and Botanical Complex LSC to replenish, nourish and condition skin. Avena Oat Extract offers excellent hydration and moisturization. Our all natural Anahata PhytoScented Botanical Extract provides a lovely soft fragrance as well as skin care benefits. Together, these ingredients provide the optimum in skin softening, conditioning and moisturization in a silky soft cream.

This easy, but elegant recipe will make 250 grams or approximately 8 oz. of cream.

This formula was created by using percentages and weight measurements in grams. For the convenience of those who are just beginning to make toiletries, we have provided the approximate fluid/dry measurements as listed.

Ingredient

Part A
Distilled Water

Part B
SugarMulse
Shea Butter
Marula Oil
Botanical Complex LSC
Fractionated Coconut Oil
Vitapherol T50
HEC

Part C
Optiphen
Anahata PSBE
Avena Oat Extract WS

Total

Percentage/Weight/Measurement


64.5% = 161.25 grams = 3/4 cup


7.0% = 17.5 grams = 2 tblsp.
10.0% = 25 grams = 2 tblsp.
4.0% = 10 grams = 1 tblsp.
3.0% = 7.5 grams = 2 tsp.
8.0% = 20 grams = 2 tblsp.
1.0% = 2.5 grams = 1/2 tsp.
0.3% = 0.75 grams = 1/4 tsp


1.0% = 2.5 grams = 1/2tsp.
1.0% = 2.5 grams = 1/2 tsp.
1.5% = 3.75 = 3/4 tsp.
5.0% = 12.5 grams = 1 tblsp.
 

100.0% = 250 grams


Part A: Using a stainless steel pot, heat Distilled Water to 175F.
Part B: Using a stainless steel pot, combine all ingredients except for HEC and heat to 175F. Remove from heat and disperse HEC into hot oils.
Add Part A to B with mixing (whisk or mini-mixer or stickblender). Cool to 100F/37.7C (or less) with mixing (switch to whisk or stir tool),
Part C: Add to emulsion when temperature is 100F/37.7C (or less). Mix well with whisk or stir tool until completely cool. Package.

Notes:
-High shear mixers such as a stick-blender can be used to create a thicker cream. Propeller mixers or beaters or a hand-held whisk can be also be used to make this recipe.