7 g beeswax granules (or grated beeswax if using a block)
25ml sweet almond oil
Contents of 3 x 500mg evening primrose oil capsules
30ml rosehip seed oil
30ml distilled water or rosewater
5 drops rose essential oil
Put the beeswax and vegetable oils into a heatproof bowl placed over a pan of simmering water. Warm the distilled water in another bowl placed over another pan of simmering water. Stir the beeswax and oil mixture continuously until the beeswax has dissolved. Remove the bowl from the heat and add the evening primrose oil (pierce the capsules with a pin and squeeze the contents into the mixture) and stir well. Add the distilled water, a teaspoonful at a time, while beating with a rotary whisk or electric mixer set at the lowest speed. Keep beating until the cream begins to thicken, then stir in the essential oil. Spoon the mixture into little glass pots with tight-fitting lids.
As these creams contain water, they are vulnerable to developing mould. However, they will usually keep for two or three months if stored in a refrigerator or cool larder. To ensure maximum shelf-life, avoid dipping your fingers in the cream; use a teaspoon or cosmetic spatula instead.