Cream formulation with ClayThick: Need recipe in grams/percentage for feedback

Question

I am trying to formulate a cream and have a recipe with volume measurements. I would like to know:

Can a regular hand blender be used to mix the cream with ClayThick?
What is the correct step for adding ClayThick in this formula?

Here is the recipe I found:

Cold Press Coconut Oil 2.4 oz.
Cocoa Butter 1 TBSP
shea butter 1 TBSP
Natural beewax 1 TSP
Oil Blender 1 oz.
ClayThick 0.6 oz.
Water 14 oz.
Honey 1.2 oz.
Phenoxyethanol 5 g.

The total quantity from this recipe is approximately 500 g. I want to achieve a cream that is rich but not sticky.

Please note: As advised by the staff, for accurate feedback and recommendations on this formula, including how to achieve the desired texture, all ingredient quantities must be converted to weight units (grams) or calculated as a percentage of the total weight. Please provide the converted formula for further assistance.

MySkinRecipes Expert · Accepted Answer

Hello,

Regarding your questions and the staff's response, here is a summary and additional information:

Using a Hand Blender with ClayThick: The staff recommends using [url=http://www.myskinrecipes.com/shop/%E0%B8%AA%E0%B8%A3%E0%B9%89%E0%B8%B2%E0%B8%87%E0%B9%80%E0%B8%99%E0%B8%B7%E0%B9%89%E0%B8%AD%E0%B9%80%E0%B8%88%E0%B8%A5-thickener/1163-claythick-cream-stabilizer.html:resiu9ca]ClayThick Ready[/url:resiu9ca] instead of the original ClayThick. For using a hand blender, you should choose a head that can exert significant force on the cream, avoiding whisk-like heads used for beating eggs.
Step for adding ClayThick: The staff did not specify the step for adding the original ClayThick but recommended using ClayThick Ready instead. The mixing steps may vary depending on the product used and the formulation method.
Recipe Feedback: The staff could not provide feedback on the recipe you provided because the ingredient quantities were not specified in weight (grams) or percentages. Accurate and precise mixing requires referencing weight or percentage only.

For the staff or experts to review and provide recommendations for your formula, including adjustments to achieve a rich but non-sticky cream as you desire, please convert all ingredient quantities in your recipe to weight units (grams) or calculate them as a percentage of the total weight.

Once you have converted the quantities, please provide the new formula in weight or percentage units. I am happy to help forward it for expert advice.