The perfect herbal cream consists of equal parts water and oils. I start by measuring my oils out first, as you will use roughly 1/2 cup liquid oils to 1/3 cup solid oils. From this point, you will measure your waters in a separate measuring cup so the waters equal the oils.
Sounds a bit confusing at first, but I learned these proportions from Rosemary Gladstar’s “Herbal Recipes for Vibrant Health,” and we all know she is an herbal master.
Measure out 1/2 cup of liquid olive or almond oil, then add 1/3 cup of solid oils, such as coconut oil, shea butter, cocoa butter, and beeswax. For the water, you will use either distilled water or your favorite flower water and maybe a little fresh aloe vera.
Place the oils in a double boiler, and heat on low just until the solid oils melt into the liquid oils. Pour the oil mixture into a blender or you can use an immersion blender. I have one that I use and it works out really well. Cool the oil until it becomes semisolid and a cream color. The oil mixture and the water mixture both need to be at room temperature.
After the oil cools, turn on the blender to high speed and slowly drizzle the water into the center of the blender. Once the cream looks thick and white, turn off the blender. The cream will thicken some as it sets. Pour into your sterilized jars, label with the oils and waters used and the date completed, and store in a cool location.