Weigh Part a and begin heating with stirring. Use an agitator designed to minimize foaming and avoid air entrapment. Heat the blend to 70-75 C. In another container weigh Part B, and also heat with stirring to 70-75 C. Add Part B to Part A with rapid, continuous stirring. Avoid air entrapment. Cool to 30 C and add Part C. Stir until cream is completely homogeneous. Pack.