Babassu Body Cream – Recipe

Hello there! 😀

I did make the new face cream of which I was talking about in the last post but I will post that recipe a little later: I want to test it first and be able to give you the review as well.

[IF YOU ARE NEW here, you might want to check the theory of how to make “as close as professional” creams at home 😀 you can do it HERE at the site index! And don’t be scared thinking “I cannot do it”, “it is too complicated” because everything looks complicated before you learn it 😀 so grit your teeth for a while and enjoy later 😉 On the same page there is also a link to my post where I show you where you can buy cosmetic ingredients online! 😀 ]

The recipe of today will be of a BODY CREAM, made with a new (to this blog) emulsifier! 😀
Usually in body creams there is not too much need for active ingredients (or this, however, is my opinion) because it is already good enough if we have the consistency of applying the cream everyday 😉 however I choose to add in this cream precious fats like the Babassu oil and Shea Butter.

Are you ready for the recipe??? 😀

Babassu Body Cream

Phase A: 
Water to 100 (HERE the explanation)
Glycerin – 5 
Xanthan Gum (non transparent kind) – 0.2 – you can use transparent kind if you have that one.
Carbopol Ultrez 21 – 0.4 

Phase B: 
Methil Glucose Distearate – 3.5 (this is the new emulsifier I am using in this cream. The feel is slightly lighter than the methyl glucose sesquistearate so I am thinking I will try this emulsifier for face creams as well. The percentage of use is slightly higher than MGS so 3.5 to 4% will do)
Cetyl Alcohol – 0.8 
Cetyl Palmitate – 0.7 
Shea Butter – 6 
Babassu Oil – 8 
Rose hip Oil – 3 (if you have other oils you can substitute these with what you have as long as you bear in mind the density of the oils I am using: to substitute properly you should use oils with similar density) 😉
Dicaprylyl Ether – 3 (light synthetic oil which will help having a dry feel in the cream)

Phase C: 
Hydrolized Oat Proteins – 3 (you can substitute this with any hydrolyzed proteins like for example silk, grains, milk…)
Allantoin – 0.4 (I like allantoin and I add it in close to any cream I make: it has soothing properties, it is not expensive and it has to be used at a very small percentage or it doesn’t disperse properly in the cream. It used to be difficult to disperse it before… until I found out that it “melts” in hydrolyzed proteins… this is why I always associate allantoin and hydrolyzed proteins together! 😉 However if you don’t have it do not despair: it is not necessary!)
Preservative (at the percentage which the specific preservative which you are using requires)
Fragrance Oil – few drops

Straight to the HOW TO! 

1) You measure glycerin and xanthan gum:
Xanthan Gum Glycerin
here it was not mixed yet.
You mix it and add a little amount of water to it (let’s say 10 gr).

2) You measure the Carbopol Ultrez 21 and set it aside.
You measure the remaining water in a big becher (you just used 10 gr in the previous step, so you have to consider it 😉 )
You pour the Carbopol on top of the water and let it rest WITHOUT MIXING.
Water and Carbopol Utrez 21
as you can see the powder seems to sit on top of the water.
It will hydrate slowly and if you try to mix with a spatula to make it faster… the Carbomer will actually stick to your spatula without hydrating. So let it be for a while and you will see that it will change and become like this:
Water and Carbomer after 5 min
If you look closely you can see that it is not yet a gel but it is still water with inside little whitish pieces: that’s how it is supposed to look like (just remember that Carbopol Ultrez 21 becomes gel at pH 5 precisely).

3) Measure the Phase B and heat it up together with the water and carbopol (don’t worry: we will add the xanthan gel very soon)
Phase A and Phase B

4) Measure the temperature. When they both reach approx 70°C, add the xanthan gel to the water:
xanthan gel and carbopol gel

5) After having checked the temperature (do not skip this!!! 😀 I know it is very tempting to think that “it looks hot enough” but the thing is that if your temperature is too low, the cream won’t emulsify well enough and after a few days the oils will start coming on the surface of the cream, so why to risk 😉 ) take them off from fire and pour the Phase B into the Phase A.
You should pour it little by little while stirring or (even better) already mixing with the immersion mixer.
In order to take the picture I had to stop stirring for a moment… but YOU DON’T DO THAT!!! 😀 😀 😀
Phase B in Phase A
This is the most critical part so pay attention!

6) Now it’s time for the immersion mixer! 😀
You will see that it will immediately become white but it will still be very liquid compared to the cream you were dreaming about:
But do not despair 😀 just keep mixing with the immersion mixer until everything looks well emulsified: the cream will start thickening up once it cools down and not before! 😉
I will teach you a little trick on finding out wether your cream is well emulsified or not 🙂 maybe I will make a post about it 🙂

7) Now that it looks well emulsified IT IS NOT FINISHED! In fact if you let it rest when it is still hot… it will probably separate again! In order to keep emulsified you will have to stir the cream until it is cooled down. This might take 30 minutes but you can always place the becher in cold water so it will cool down faster (I do that all the time 😀 ).
Keep Stirring
As you can see it already looks a little bit thick… but that’s nothing yet! 😀

8) Measure and add the Phase C:
Phase C

9) Stir gently again until the Phase C is homogeneously melted in the cream. Check the pH and adjust it to 5.5 (mine was already 5.5).

NOW… if the cream is really cooled down you COULD pour it in a jar.
I don’t suggest you to do so: the Cetyl alcohol and the Cetyl palmitate (the thickening agents) will keep thickening your cream for the next hours and actually for the next couple of days.
When making a cream containing these two ingredients I always prefere to leave the cream in the becher for a couple of days (obviously covered with plastic wrap and kept in a safe place) so that I can stir it every now and then: in fact if you pour it in the jar immediately after you make it, the cream will end up looking a little weird 😀 (I don’t know how to explain this any better… you will know it if you do it 😀 ).

If you wait, instead, it will look this cool: soft and smooth 😀 😀 😀
Body cream itsallinmyhands

For more recipes click HERE 
To learn how to formulate cosmetics click HERE
For a list of online cosmetic ingredients suppliers click HERE 

Hope you enjoyed it! 😀
Let me know if you try making it or if you have any question! 😀
Have a great day!!!

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

4 thoughts on “Babassu Body Cream – Recipe

    • It's all in my hands says:

      Hi Lauren.
      There are strips to test the pH as well as tools (usually more precise).
      If you use the strips, buy those which are the most accurate: each strip has 4 different sections that react differently.


  1. Malliebe says:

    What unit of measurement are you using in your recipe? Grams? Milliliters? Water to 100 what? 5 what of glycerin? And so on. Seems like some are written as percentages but it is very confusing to follow this recipe without having those specifics. Please explain.


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