Thanks to this homemade face cream, there’s no need to fear winter!
Oh winter… It evokes so many things: Snowball fights, days spent happily skidding down ski hills, hot chocolate enjoyed under a cozy flannel blanket… but also reddened, tight skin assaulted by the cold weather! Yet all that was before N’ice Cream, a homemade day cream to care for your skin in winter!
In this freezing season, our skin has different needs. It’s important to use a cream that protects, soothes, nourishes, and deeply hydrates… without being so rich that our skin can’t breathe properly. In developing this homemade face cream recipe, we took all of these elements into account! Thus, each ingredient was carefully chosen for its properties and skin benefits.
With this DIY day cream, you’re guaranteed to have a N’ice winter!
How to make a face cream for winter
- 10 g (10%) kokum butter
- 5 g (5%) extra virgin coconut oil
- 2 g (2%) black cumin seed oil
- 8 g (8%) jojoba oil
- 7 g (7%) ECOmulse emulsifier
- 3 g (3%) cetyl alcohol
- 2 small stainless steel bowls
- 1 mini silicone spatula
- Components to make two double boilers
- 1 scale, accurate to 0.1 g
- A few pipettes
- 1 ramekin
- 1 mini-mixer with frothing attachment (the small wheel)
- 1 thermometer
- 2 frosted plastic pots, 60 ml each
- 1 basin full of water (to make a cold water bath)
- 1 Ziploc bag and pair of scissors (optional)
Good to know!
- We advise against substituting ingredients in this face cream recipe as this may diminish the product’s effectiveness.
- The oils and butters in this recipe were specifically selected for their protective properties, which are highly beneficial in winter. They reduce the risks of skin dehydration caused by cold weather.
- The soothing properties of neroli hydrosol make it a particularly good choice for this facial cream recipe. Neroli hydrosol is also very good for dry, sensitized skin.
- Honey helps to hydrate skin.
Steps to follow
- Prepare and sterilize your equipment and workspace.
- Weigh the aqueous phase ingredients in a stainless steel bowl and mix together. Heat on the first double boiler until the mixture reaches 70°C.
- Weigh the oil phase ingredients in a stainless steel bowl. Heat on the second double boiler until the mixture reaches 70°C.
- Weigh the cooling phase ingredients in a ramekin and mix together.
- When the aqueous and oil phases are both between 70°C and 80°C, pour the oil phase into the aqueous phase and emulsify with the mini-mixer. Place in a cold water bath.
- When the mixture has reached 45°C, remove from the cold water bath. Add the cooling phase and mix well with the mini-mixer.
- Transfer the cream into the pots. Use a spoon or a Ziploc bag (cut the corner off to transfer).
Use and conservation
This winter face cream recipe is suitable for skin that has been dried out and sensitized by the cold. It can also be used as a night cream when the temperatures (finally!) rise again.
Made in optimal sanitary conditions, the product will keep for at least 3 months.
To help it last as long as possible, we advise removing the amount of cream you need with a small, clean spatula. This way, your fingers will not come in contact with the cream, reducing the risk of contamination.