- A small saucepan preferably with a good thick base
- Hand (balloon) whisk
- Accurate weighing scales
- Stirring spoon
- 24g Sweet Almond Oil
- 16g Coconut Oil (hard variety)
- 10g Emulsifying wax (steareth-21 variety) NOTE: This recipe is NOT designed for use with BP or NF varieties of emulsifying wax
- 15g Cetearyl Alcohol
- 0.5g Citric Acid (granular)
- 2g Vegetable Glycerine
- 5g Stearic Acid
- 130g Clean water (distilled or mineral if you wish)
- 1g Preservative (recommend Geogard Ultra)
- 5 drops Peppermint Essential Oil
- 1 – 2 drops Blue or Green soap dye (optional)
Weigh all the ingredients below (not essential oils and preservative) into the one saucepan.
Put the saucepan over a moderate heat and wait until the coconut oil has almost completely melted. At this stage, the emulsifying wax will be softening to a gel. Whisk gently, preferably with a hand whisk over a moderate heat until the emulsifying wax has completely incorporated and you have a watery-consistency white or white-ish emulsion (do not boil). It is important to keep the mixture HOT but not boiling until ALL the ingredients have completely emulsified with no traces of gel-like substance remaining. It will become completely opaque and a white-ish colour when the emulsifying wax has completed its job, so until this stage, keep on the heat and keep gently whisking, checking to make sure all traces of a clear gel-like substance have disappeared.
Add the remaining ingredient
Take off the heat and add the preservative (this comes as a powder which dissolves readily in water) and now using a spoon, stir in thoroughly, then continue gently stirring whilst the liquid starts to cool and takes on a slightly more creamy consistency. At this stage add the essential oil and then the dye, pour into a suitable container and leave to cool further stirring gently as the mixture cools and thickens. Once completely cool you should have a good quality cooling foot cream ready to transfer into a suitable jar or jars.
TIP: your mixture will cool much quicker if you place the container in a ‘bath’ of cold water.
NOTE: The addition of the preservative should guarantee a shelf life in excess of 6 months.