Best Natural Anti-Aging Cream Recipe for Youthful, Firm, Radiant Skin
This natural anti-aging cream blends jojoba oil infused with horsetail, green tea, and rosemary for antioxidant power, plus tallow to deeply nourish and soften the skin. Vitamins C and E support collagen and skin repair, while beeswax and frankincense essential oil help smooth fine lines and firm skin, all naturally.
Equipment
- Jar and strainer/cheesecloth.
- Double boiler or a medium-size saucepan + heat-safe bowl.
- Large bowl.
- hand mixer
- Glass cosmetic jars with lid.
Ingredients
For the infused oil
- ½ cup jojoba oil or argan, grape seed, rosehip oil
- 1 tbsp dried horsetail
- 1 tbsp dried green tea leaves
- 1 tbsp dried rosemary
For the cream
- 4 tbsp tallow grass-fed, purified, see notes
- 4 tbsp infused jojoba oil
- 1 tsp raw honey
- ½ tsp beeswax pellets
- ½ tsp vit E oil optional
- ¼ tsp vit C powder optional
- 5-10 drops essential oil frankincense, carrot seed, lavender, optional
Instructions
Make the Infused Oil
- Place 1 tbsp each of dried horsetail, green tea, and rosemary in a mason jar.
- Pour in ½ cup jojoba oil (or enough to cover the herbs).
- Shake well and let the herbs infuse:Cold infusion: Place the jar by a sunny window and let it steep for 2–3 weeks, shaking occasionally.Warm infusion: Place the sealed jar in a saucepan filled with water (about halfway up the jar’s side) and heat on low for 2–3 hours, making sure the water doesn’t boil.
- Once infused, strain through a cheesecloth and pour the oil into a clean, labeled jar.
Make the Cream
- Melt tallow, beeswax, and honey in a double boiler.
- Remove from heat and stir in the infused jojoba oil, and any additional ingredients you are using.
- Allow the mixture to cool until opaque and semi-solid (refrigerate for 5–10 minutes if needed).
- Whip with a hand mixer for 2–3 minutes until light and fluffy. If the cream doesn't whip easily, place in the freezer for a couple of minutes and try again.
- Spoon into two 2-oz jars and seal with lids. Let the cream harden at room temperature before using.
Notes
Go to my tallow cream post to learn how to render and purify tallow from suet.
Store in a cool, dark place or use amber jars to protect from light.
Use within 6 months, or refrigerate to extend shelf life.