Calendula Tallow Cream
This rich, creamy calendula tallow cream is made with calendula-infused oil and nourishing tallow. It makes a simple, luxurious moisturizer for dry skin.
Equipment
- Jar or heatproof bowl set in a saucepan
- Hand mixer or stand mixer
- Clean glass jar(s) for storage
Ingredients
- ¼ cup beef tallow
- 2 Tbsp cocoa butter
- 1 Tbsp beeswax
- ½ cup calendula infused oil
- 5-10 drops lavender essential oil (optional)
Instructions
- Melt the ingredients: In a double boiler, gently melt the tallow, cocoa butter, and beeswax over low heat, stirring occasionally, until completely melted and smooth.
- Add the calendula oil: Stir in the calendula-infused oil until fully combined. Let the mixture cool until it begins to thicken. It should be soft and partially set, but not completely solid. Place it in the refrigerator for 10–15 minutes to speed up the cooling process.
- Whip the cream: Once cooled and slightly thickened, use a hand mixer or whisk to whip the mixture until it becomes lighter and thicker, about the consistency of heavy cream. It should be thickened but still pourable.
- Add the essential oil: Add the lavender essential oil, if using, and whip briefly again to combine.
- Jar and store: Spoon the cream into clean, dry jars. This recipe makes just over 1 cup, enough to fill approximately four 60 ml jars.
Notes
Storage: Store in a cool, dry place away from heat and direct sunlight. Use clean, dry hands when scooping and keep water out of the jar. In very warm weather, refrigerate to prevent the cream from becoming too soft. When properly stored, it can last approximately 6–12 months.