Sterilize the container that you will store your cream in, as well as all containers and tools used to prepare the cream in boiling water.
Transfer Phase A (oil + wax) into a bowl (stainless steel bowl is preferred)
In another bowl, transfer Phase B (floral water + gel + oatmeal). Mix thoroughly.
Heat the 2 bowls in a double-boiler to 70°C (158°F).
I use a saute pan as a double boiler (see image)
When the emulsifying wax is completely melted and the water begins to simmer, remove the bowls from the double-boiler.
Slowly pour Phase B into Phase A stirring vigorously for about 3 minutes.
I use a mini mixer-use metal piece (see image)
Place the bowl in a container filled with icy cold water and continue stirring until the mixture is chilled.
Add Phase C (remaining ingredients) and mix after each addition.
Transfer the final mixture to a container of your choice.
Store your pot away from light and heat. If manufactured under optimum hygiene conditions and well stored, your product can be kept for at least 3 months.