Make sure all your tools are clean and disinfected.

Put everything from phase B in a second beaker: the apricot kernel oil, Olivem 1000, cetearyl alcohol, glyceryl stearate and mango butter. Together they form the oil phase of your cream.

Pour the oil phase into the water phase and blend for one to two minutes with a stick blender. You'll see it turn into a white, creamy cream. Take the beaker out of the pan and keep stirring gently while it cools.

Check the pH; it should be around 5.5. This pH is not only the most comfortable for your skin, it also lets the preservative work at its best. Use a 10% citric acid solution (in demineralised water) to lower the pH, or a 10% baking soda solution (in demineralised water) to raise it. Always add a maximum of 1 drop at a time, stir well and wait at least 1 minute before measuring again. As a guide: in 100 grams of mixture, 1 drop changes the pH by about 0.1 to 0.15 points on average. Work carefully and avoid over-adjusting.