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How to Make Bee Pollen Face Cream

author image Amy Stanbrough
Amy Stanbrough is a writer of fiction and nonfiction. Her work has appeared in "Bust," "Woman's World," "Southern Exposure" and many other publications. Stanbrough holds an M.F.A. in creative writing from George Mason University.
How to Make Bee Pollen Face Cream
Bee pollen is collected from inside the honeycomb. Photo Credit Valengilda/iStock/Getty Images

Bee pollen is used in a range of natural supplements and skincare products because of its high levels of antioxidants and vitamins. A nutritional analysis of bee pollen from Durham's Bee Farm shows that it contains 28 minerals essential to human health. According to a monograph in the Natural Medicine Comprehensive Database, bee pollen is used for softening and for soothing skin eruptions.

This bee pollen face cream requires bee pollen extract, found in health food stores or online. Using the extract instead of bee pollen grains will prevent clumping in your final product. This recipe makes a thick, smooth cream that that can be applied to the face.


Step 1

Melt the sweet almond oil, coconut oil, and beeswax in the double boiler. Use low heat and stir gently with a spoon as the oils merge. Allow the oil mixture to cool while you move on to Step 2, but do not allow the oils to solidify.

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Step 2

Pour distilled water, bee pollen extract, aloe vera, and vitamin E oil in medium glass or stainless bowl. Stir gently. Transfer the mixture to the blender if you are not using a stick blender. If using a stick blender, make sure the mixture is in a bowl large enough to accommodate the oil mixture.

Step 3

In a slow stream, pour the entire oil mixture into the bowl of ingredients or blender jar while running your blender. The consistency will be thin if the oil is still hot. A cooler but still warm oil mixture will produce a creamier consistency. Turn off the blender once the cream is completely smooth.

Step 4

Arrange your product jar or jars on a dishcloth and pour the cream inside. Fill all the way to the top to allow a small amount of settling when the cream cools entirely. Lid, label and let sit for 24 hours before using. To avoid spoilage, store the cream in your refrigerator.

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