Silky Body Cream


Hello there!

I am back with a new extra fast recipe for a silky silky body cream!!! 😀


The key ingredient of this recipe is Sodium Polyacrilate! (Wikipedia says: “also known as waterlock, is a sodium salt of polyacrylic acid with the chemical formula [-CH2-CH(COONa)-]n and broad application in consumer products. It has the ability to absorb as much as 200 to 300 times its mass in water.”)


Pink Sugar Frosting Body Lotion (Recipe)

Hello everybody! 😀

Today I am going to share with you a recipe for a body cream.


[If you are new to the making of lotions at home… you might want to run here! 😀
If you already know the basics but miss the ingredients you might want to read the post about where to buy cosmetic ingredients online (here!) 😀 ]

I made this cream for a good friend who just requested a good body cream for dry skin.
My intention was to get a very emollient cream (which often means “an important and well studied oily phase”) with few active ingredients to do good to the skin (we don’t want to use active ingredients only on our face: we can afford to use some also on the rest of our body 😉 ).

How I proceeded:
Picking the oils: being a body cream I wasn’t too concerned about using comedogenic oils or butters. This is why I used a 5% of Shea Butter (which, whatever you read online, is comedogenic due to its fatty acid composition… In case, you can read more about it here) without thinking twice. Shea butter is heaven for the skin of our body. As medium density oil I added Borage oil and Safflower oil, but the main part of my “Grease-Fall” was made of light and extra light oils (to be really honest Jojoba oil is a wax and the other two were synthetic oils which have the very good property of improving the feel of the cream on the skin. If you want to use only natural oils I will add options at the end of the post on how to change the recipe 😀 ).


Formulating a lotion: Choosing the fats – THEORY pt.5

[Actually the title of this post should be CHOOSING THE FATS / THE SECRET OF THE GREASE-FALL!] 🙂

You have learnt which percentage of fats your cream should approximately have, according to what kind of lotion you want to create; now it is time to learn how to distribute the fats within the percentage you have chosen.

The choice of the fats and their percentage in the formula is of big importance because mostly from them depends the touch of the cream: the more you know about them, the better you will be able to formulate. But let me explain how 😉

I will talk firstly about the OILS, and later on I will briefly talk about butters and waxes.
When talking about oils (but this goes also for other fats) you do not want to look much at their so-called “miraculous” properties (I won’t repeat this often enough!); what you want to look at, instead, are their technical qualities:
– density,
– spreading ability,
– feeling on the skin/absorbing ability of the skin.

– fatty acids composition.

[Note: on the internet you can find slightly different data from what I am reporting here: mine is my personal sum up and what I believe to be the most correct data. You are free to make a research on your own and give more value to different data you find 🙂 ]

Density – tells us, surprise surprise, how dense an oil is. For example castor oil (dens. 0.96) is one of the most dense oils, while jojoba oil (to be very precise it is not actually an oil, it is an ester… but let’s think of it as an oil for now 🙂 ) is one of the least dense (dens. 0.869).
Spreading Ability – this concerns how the oils spread on the skin. Don’t be mistaken however thinking that the spreading ability will tell you which oil has a light impact on the skin: an oil can spread very lightly and, at the same time, give a greasy touch. How? Well, the spreading ability tells you how the oil, when spreading it on the skin, is going to feel like: if an oil is very dense it will feel like you hardly manage to spread it, a medium oil will spread quite nicely and leave quite a good feeling in the end, while a light oil will most likely spread very fast and, at some point, you will feel as if it actually disappeared (don’t be mistaken by this: very light oils are very likely to, after 5 or 10 minutes, appear again on your skin leaving you with a greasy face 🙂 ). Now I will give you some data examples: wheat germ oil is DD (very dense) which means it doesn’t spread much but it is quite a “thick” oil; peanut oil is classified as D (dense), meaning that it doesn’t spread very easily; olive oil is classified MD (medium density); Almond oil is classified as M (medium spreading ability); Borage oil is Fl-M (fluid-medium: spreads a little bit better than a medium oil); primrose oil, instead, is classified as Fl (light-fluid) and sunflower oil, eventually, is classified L (light).
Absorbing ability on the skin – As I was just pointing out, some oils “show back” on the skin even if in the beginning they spread so well that you thought they had disappeared 🙂 what we really need to know, in terms of what is going to show on the skin, is how do these oil absorb on the skin. I will bring some examples again: wheat germ oil – greasy; borage oil – a little greasy; macadamia nut oil – oily feeling; almond oil – oily feeling; olive oil – oily feeling; argan oil – medium; jojoba oil – good absorption; sunflower oil – good absorption.
[These factors can be said also about synthetic oils.]

Fatty Acid Composition deserves a bigger discourse and it is not too important for the explanation of the GREASE-FALL, so it has its separate post.

Now finally… THE GREASE-FALL   🙂

You have learnt that oils and butters are different in composition and in how they behave on the skin. But how to use this information when we have to formulate?
Well, imagine you have a rather oily face and you want to create a cream for it. You want a light cream, easy to spread and absorb… and you don’t want it to make your skin greasy at all. If you didn’t read what I just said about the spreading ability I am sure you would think “I will make a cream with light density oils!”.
Well… and that would be SO WRONG! 🙂 The cream would spread even too easily, it would feel fresh in the beginning but after 5 minutes you would be all oily once again.
And imagine you have a very dry skin and you would like to have a very rich cream: probably you are thinking to make it only with fats like, let’s say, shea butter… am I wrong? It’s a rich butter, it has high vitamin E content… nothing could be better than that.
Well… WRONG AGAIN 🙂 you would get a cream which is not nice to spread, leaves your skin white unless you try to spread it nicely and you wouldn’t feel hydrated as you wish.
So what is going wrong?
Well, it’s very simple said: you are not formulating a GREASE-FALL, you are just adding oils randomly! 😀

So what is this bloody GREASE-FALL RULE:
whenever you start formulating a cream and you are clear which purpose you want it to have, you have to balance the different kinds of fats! Every cream, to be a good cream, need all the kinds of fats!
So how to differentiate a light cream from a thick cream for dry skin?
This is the magic of the grease-fall rule. 🙂 The idea of using shea butter for dry skin is not bad, but you will have to add also all the other densities; let me show you an example:
let’s say our dry-skin cream will have a percentage of 12% fats, you can organize the fats like this:
1% beeswax (for example, very high in density and low spreading ability. Gives richness to the cream. Never exceed with waxes though)
6% shea butter (you could also do 2% mango butter and 4% shea butter… the point is to keep butters at 6% because they are more emollient than most oils)
3% argan oil (medium to rich oil)
1% borage oil (medium)
1% jojoba oil (very light)
This is just an example which I “invented” exactly now and I am sure I could do better but, once you get the grip of it, you will love changing and experimenting on your own, so don’t give too much importance to this; it is just to give you an idea of how to create a balanced grease-fall: you put the highest amount of what you need and then, like in a rough gaussian distribution, you add everything else in minor amount.
So here is an example of a grease-fall for oily skin:
let’s say we will make a cream of 5% fats (with 5% it is not easy to make a good grease-fall and it is also quite hard to tell the difference in a cream 🙂 but we try to be professional no matter what 🙂 ok? )
2% jojoba oil (or, if you want to use synthetic oils, there are some which are much lighter than jojoba oil: for example dicaprylyl ether. Always bear in mind that even if they are very light, if you use too much, they will show up again on the skin)
1.5% sunflower oil (light)
1% black currant oil (medium-light)
0.5% shea butter
As you can see the shea butter is extremely low in % but still it will help the cream to be more balanced in the end 🙂

I hope I managed to be clear enough about this matter because it is an important one! 🙂
Let me know if you have any questions! 🙂

How to make a lotion – THEORY pt.1

Hello! 🙂

Escin and Caffeine Eye Cream14

Right after posting the body-butter recipe I realized it was not good enough and so I started studying and studying how face and body creams are really made.

I have decided to make short posts to explain also to anybody who would like to learn, how they are done in real.

The subject is not the easiest thing, it needs a lot of studying and understanding but I will try to make things as simple as they can be 🙂

A very basic lotion is made of:
– water,

– oils/butters,

– emulsifier,

– preservative.

[Of course there are much more ingredients that  can be added (like active ingredients or thickeners, for example), but I am starting from the basics so learn step by step and everything will be clear! 🙂 ]

Water and oils together give hydration (the water obviously is hydrating, but the oils or butters help the water to not evaporate… plus they give nutriments to the skin; but I will talk about this further on), the emulsifier keeps the water and the oils together 🙂 otherwise they would separate and that wouldn’t be anymore a cream (plus studies says that a cream, read “emulsified water and fats”, hydrate more than separated water and oils; which means that if you shake water and fats together and use them as a cream it will not hydrate you as much as if you made an actual cream with the same ingredients 😉 ).
At last the preservative saves the cream from the proliferation of dangerous bacteria (anytime you use water in something you produce by yourself, you need to use a preservative or you need to save your product in the fridge and use it in a few days only). I don’t know why but people dislike “preservatives” as if they were a terrible thing. They are not: there are many kinds of preservatives, some are eco-friendly (which doesn’t mean that they are like “fresh water”) some are not at all… you can choose accordingly to this, but bear in mind that using a preservative in your products is not an option (if this can make you feel better usually the % of preservative, which changes according to which one you are using, is only around 0.5%).

But now back to the ingredients:

It must be “demineralized” microbiologically pure water, you should be able to find demineralized water in supermarkets as the water used for ironing. There is a post which explain better on this HERE.
You could also use different kinds of hydrolized flower waters (like rose water, witch hazel…), choosing according to their properties (but keep in mind that many times they are expensive and they don’t have really strong properties… they can be considered more “poetic” than effective, which means that they almost only “sound good” 🙂 ).

I am going to make a separate post about the choice of oils and butters because there are definitely too many things to say.
In a cream you should not use just one kind of fat: oils and butters should be balanced and chosen accordingly to the kind of cream you want to make, the purpose it has, the touch you want it to have… it’s not a matter of  so called “miraculous” properties (actually the more you will study “how to make a cream” the more you will realize that NOTHING IS MIRACULOUS… but maybe I should make another post about this also 🙂 ), it is a matter of viscosity, density, feeling at the touch, spreading ability.
To make it very short: there are some rules you have to follow in order to make a balanced “fall” of fats in your cream.

Also the emulsifiers will have their own post.
Emulsifiers can be very different from one another: some must be heated until 70°C to work, some cannot be heated at all or they don’t work (so according to this difference you will have to change how you make the cream… you will see how in a second!); some are for W/O (read “water in oils”) and some are O/W (read “oil in water”) [everything will be explained, don’t worry 🙂 ]; some give a dry feeling to the cream, some a rich, or a light, or a very smooth touch.
Nothing is left to “chance” and as you start experimenting you will be able to experience the difference from one another.