I love making creams. There is a kind of alchemy to it, when the oil and water emulsify and change into a creamy texture. The basic method is to prepare the oil part and the liquid part separately, before bringing them together. Most creams use a combination of pouring oils, such as grapeseed or almond, and more solid oils, such as coconut or shea butter. This is warmed separately to the ‘water’ part, which is warmed in a separate pan. The water part is then dripped into the oil part very slowly, whisking constantly with an electric whisk until they are fully combined and emulsified. It is tricky, and the secret is to make sure that your oil mix and your water mix are the same temperature.
12 g cocoa butter or shea butter
50 ml rose petal infused oil 
15 ml benzoin tincture
30 ml rose petal infusion 
5 g emulsifying wax
10 drops frankincense essential oil
10 drops myrrh essential oil
Heat the beeswax, cocoa butter, emulsifying wax and rose infused oil together in a bain marie.(A bain marie is a double boiler. You can alternatively use a heat proof bowl over a pan of water.)
In a separate bain marie gently heat the rose infusion with the tincture but do not allow to boil.
Check both mixtures are the same temperature. Gradually and very slowly, pour the infusion/tincture mix into the oil bowl, whisking quickly with an electric whisk until thoroughly combined. This will create a creamy consistency. (If you have ever made mayonnaise it is a similar process.)
When the cream has cooled, you can whisk in the essential oil.
Spoon into sterilised jars, label and date. Will keep up to four months in the fridge.
 Pack fresh rose petals into a clear glass jar, cover with vegetable oil and leave on a sunny windowsill for two weeks. Strain the rose oil into a clean jar.
 Pour a cup of boiling water over fresh rose petals, leave to infuse for 15 minutes and strain off the liquid – this is your rose petal infusion.