Homemade Face and Body Cream


Homemade Face and Body Cream

  • Servings: Makes ±300-350ml
  • Difficulty: Easy
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Homemade face and body cream


  • 2t beeswax, chopped up
  • 5t emulsifying wax
  • 2T coconut oil, olive oil or grapeseed oil
  • 1c warm water (infused if you like)
  • 10 drops pure essential oil (optional ) – I used 5 of lavender and 5 of rose geranium
  • 1t shea butter, vitamin E and/or calendula oil (optional to make it richer)


If you’re going to infuse the water, you’ll need to do that first. Boil the water, then pour it over whatever you’re infusing with e.g. fresh lavender, rose geranium, rose petals, rosemary, calendula, etc (make sure these are pesticide free). Leave it to stand while you start melting the wax. Just before using it, pour the infused water through a very fine sieve or some muslin to separate out the flowers or herbs.

If you like your cream very rich and thick, use 1 cup of water. If you like it a bit more runny, use 1½ cups (especially if you’re using shea butter too, which thickens the cream further). It also depends on the quality of emulsifying wax and beeswax you are using, so experiment with it to get the texture you like with the ingredients you are using.

Place the beeswax, emulsifying wax and base oil of your choice in a heat-proof bowl and set it over a double boiler or in a sieve over a pot of simmering water. If you’re using shea butter, add it now so it can melt in too. Let it all melt together, stirring occasionally. The smaller you chop the beeswax, the quicker it will melt – it can take up to 30 minutes though.

When everything is completely melted, mix it all well together. Now add just a tablespoon of the warm water and whisk well, then the next tablespoon or so, and whisk again. The mixture will start changing colour, becoming more opaque. It may go through a stage where it looks curdled – don’t panic, just keep slowly adding water and whisking.

Eventually it will turn white as it emulsifies completely. Continue adding the water very slowly, whisking all the time, until it’s all used up. Depending on the ingredients you’re using, the cream may already be quite thick by this stage, in which case you might want to add a bit more water. If it’s still a bit runny, don’t worry, as it does thicken up when it cools.

Take the bowl off the heat and whisk in the essential oils and other optional additions, if you’re using them. Then give it all a good stir with a spoon so it’s nice and smooth.

Bottle the cream in a very clean jar – it should last two to three months if you store it well. Decant a few spoons at a time into smaller tubs for easy use.


© Alexandra Lawrence and Inspired Nourishment, 2015