Basic Cold Cream Food

BASIC COLD CREAM

Steps:

• Dissolve the borax into the water in a measuring cup and set aside.
• Mix together the oil and beewax in the top of a water bath.
• Heat the oil-beeswax mixture over medium heat until beeswax is melted, stirring occasionally (8-10 minutes).
• When the wax is melted bring the water-borax mixture almost to a boil, either in a separate pan or in the microwave.
• Remove the oil-beeswax mix from the water bath and slowly add in the water-borax, stirring briskly. (Alternately, both mixtures can be put in a blender and whipped).
• If using rose water, stir in as the mixture cools.
• Store in a clean container with a lid. Product should store indefinitely.
• Mixture should be white and fluffy after beating, but still remain a little runny until completely cooled.
• To use: massage a small amount into your skin and tissue off or rinse off with warm water.

BASIC COLD CREAM

Steps:

• Dissolve borax in water in a microwave safe cup.
• Mix oil and beeswax in a microwave safe bowl and cook on med/high heat for several minutes, stirring every minute, until beeswax is melted.
• (you can also heat in a double boiler till melted) Remove from heat or microwave.
• When wax is melted bring the borax and water almost to boil in the microwave on high for about a minute.
• Slowly add the borax to the oil, stirring briskly.
• Add lavenderor rosewater, if using.
• I like to add lavender because it helps to regenerate the skin, is a natural antibiotic, and has a calming effect.
• Pour this cream into a container with a lid.
• This mixture will last virtually forever.
• To use, massage a small amount into your skin and then tissue off.
• This mixture is white and fluffy and will thicken as it cools.
• Note: For a lighter cream, put in in the blender after it has cooled and blend on high, adding 1 T water at a time.
• If you end up with excess water do not worry- just strain it off your"fluffed up" cream.

BASIC BUTTERCREAM

Steps:

• The first step is to start cooking the sugar. Pour the water and sugar into a 1-quart heavy-bottomed saucepan and place over medium-high heat. When the bubbles start to form around the edge of the pan, insert a candy thermometer in the mixture.
• Place the egg whites in a large mixing bowl and whip with an electric mixer on medium-high speed until foamy and slightly holding soft peaks.
• The sugar is ready when it reaches 250 degrees F, what is known as the soft ball stage. Make an Italian meringue by pouring the cooked sugar down the side of the bowl while you continue to whip the egg whites. Do not pour the hot sugar onto the beaters, or it will splatter. Continue whipping the meringue on medium-high speed until the outside of the bowl is warm but not hot, about 5 minutes. Add the butter all at once and beat on medium speed until incorporated. Increase the mixer speed to medium-high and whip until the buttercream is thick, smooth, and shiny, about 10 minutes. At his stage, you can add flavoring, if desired.
• The buttercream can be used immediately or can be stored in the refrigerator for 3 to 4 days or in the freezer for several weeks if held in an airtight container. If it has been chilled or frozen, allow the buttercream to come to room temperature before using, then whip it with an electric mixer on medium speed until it returns to its initial volume and is once again thick, smooth, and shiny.

BASIC FACIAL COLD CREAM

Steps:

• Slowly melt first 4 ingredients in a double boiler.
• Once melted, then pour into a bowl, add remaining ingredients and beat until creamy.
• Store in a covered glass jar.
• Will last up to 6 months.

EASY CLOTTED CREAM

Steps:

• Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.