How to Make Your Own Wrinkle Cream

Make Your Own Wrinkle Cream for Cheap

Bev Cohen
There are many wrinkle creams on the market today, as we all know. In many cases, the prices of these creams are jaw dropping. Big dollars for small amounts of products. And how many times have you given in and spent a lot of money on a wrinkle cream only to use it and not see any difference - even after using it for the recommended amount of time? Well, there's no reason you can't make your own wrinkle cream at a fraction of what it would cost for a store-bought product. Give these recipes a try and you may be surprised by how well they work. However, it is always wise to test a small amount of any new cream on a small patch of your skin to make sure you are not allergic to any of the ingredients.

Wrinkle Cream #1:

Ingredients:

1/2 ripe avocado

2 ripe cucumbers (with skin on)

1 ounce almond oil

1 cup of water (use boiled and cooled water, or distilled water)

Using a blender, combine the above ingredients until well mixed and of a smooth consistency. Apply this wrinkle cream to problem areas or apply to entire face and neck. You can also apply to your hands, if desired, as it will them leave well moisturized. Leave on for 15 minutes then rinse off with warm water and pat dry. This mixture not only feels great on your skin, but the smell is wonderful! You can refrigerate leftovers in a jar with a lid. This cream should last for about 1 week.

Wrinkle Cream #2:

Ingredients:

1 tablespoon honey

1 tablespoon cocoa butter

3 drops of sesame oil

3 drops of apricot oil (found in health stores)

For this cream, just mix ingredients together in a bowl using a spoon until well blended. Apply to face and neck, gently massaging into skin. This can be applied to your hands as well for the moisturizing effect. This mixture will absorb into your skin and therefore does not require rinsing. This wrinkle cream also has a heavenly smell. You can store whatever you don't use in a closed jar for several weeks. It doesn't require refrigeration since there are no ingredients in it that spoil.

Published by Bev Cohen

Bev is a freelance writer, mother of two amazing daughters, and drummer in a band.  View profile

1 Comments

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  • Karen Wodke9/18/2011

    These recipes are great! Thanks for posting!

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