I love getting requests for products I haven't yet made. After all, I am making them for other people (although I do get to take them home and use them which is kind of an awesome perk).
One of the first requests sent my way was for an eye makeup remover that could take off waterproof mascara. Done. In testing. I myself don't wear mascara, or really any makeup at all, except when I get a sudden urge to paint, so I had to give it away to a couple gals who do (yet another reason to follow me on social media is the potential to be a test subject for awesome new products).
Another fabulous request was for an anti-aging eye cream. I love the recipe that I have created and hope you do too!
The hardest part about creating a cream is getting the consistency AND getting it to stay at that consistency. I love whipped products for this reason. You see, the creams you buy at the store are almost assuredly oil-water or water-oil emulsions. Because the two are mixing, a third element, in addition to an emulsifier, is required to prevent spoilage: preservatives. I don't want preservatives in my skincare creams or my food so I opt for a straight oil product. Let's be clear: oil includes all those yummy butters like Shea and Cocoa. While any product will eventually go bad whether it's an emulsion or not, I mitigate this by making them in small batches, and in small enough containers that people will use them within a reasonable amount of time, and by refrigerating many of my finished products.
So, the cream consistency. I used a mix of raw, Organic Shea butter with Organic Jojoba oil along with Organic Coconut oil, some of which was infused with Chaparral that I collected this spring in the Mojave desert. That's my base. I added all of them into a double boiler and heated them. Once everything was melted, I took it off the heat; while still warm, I added my essential oil blend (listed below). I let it cool until the pot was no longer hot to the touch and then I threw it in the fridge for maybe a half hour.
Once it was solid enough I took it out and gave it a few minutes to acclimate to the ambient temperature. Then it was time to whip it like crazy with my beloved immersion blender. I whipped and whipped until it was done. How do you know when that is, exactly? I know it's done when I begin salivating and seriously considering eating it (and I could and get a good dose of healthy fats) because it looks just like the whipped cream my mom used to make for strawberry shortcake when I was a kid. You'll have to come up with your own meter, but count on 5-10 minutes. Then I gently scoop it into jars, make labels, and voilà!