
Prepare a water bath. Pour about 3 cm of water into a saucepan and heat it over low to medium heat.
Weigh all the oil phase ingredients into a heat-resistant container. Place it in the water bath and let the ingredients melt slowly. Meanwhile, weigh out the distilled water and glycerin into another heat-resistant container.
Once the oil phase is almost melted, place the container with the water phase into the water bath as well. Both phases will thus reach a similar temperature, helping with a smooth emulsion.
When everything is melted, remove both containers from the water bath. Pour the water phase into the oil phase, mix immediately with a spatula, then briefly whisk with an immersion blender. Start with short pulses to prevent splashing.
After about a minute of blending, scrape the cream from the sides of the container, mix and briefly blend again. Then continue to stir by hand until the mixture thickens and the container is only lukewarm to the touch.
Take a small amount of cream into a small bowl. Add Cosgard preservative and lavender essential oil, if used. Mix thoroughly and return the mixture to the main cream. Mix well again so the cooling phase is evenly incorporated.
Transfer the finished cream into a clean container. The quantities in the recipe yield approximately 100 ml of cream.
