Velvet cream
Velvet cream(Makes 250g)Ingredients: Water Phase 160g water 12g hydrolysed wheat protein Oil Phase 25g organic shea butter 20g conditioner pellets 20g organic coconut oil 12g calendula infused oil Last Phase 2g preservative (Geogard 221) 2g lavender essential oil Method: In separate pots heat both Water Phase and Oil Phase to 65°C. (Make sure the emulsifier in the Oil Phase is completely melted, Oil Phase may heat faster and need to be taken off the heat to cool to 65°C while Water Phase catches up.) When both are at 65°C pour Oil Phase into Water Phase and blend until thick. It won't thicken until it cools to around 40°C. Add Last Phase and blend again. Spoon into jar/jars. |
 Quick to absorb with a soft, velvety feel. |