As creams are widely used for various body parts, general tests such as qualitative and quantitative tests should be done.

1. Viscosity: Measurement of viscosity of creams during manufacturing process determines the quality of the product. Viscosity of creams is non-Newtonian in nature; so, it should remain constant during its shelf life. It can be determined using “Brookfield viscometer.”
2. Patch test or sensitivity test: The sensitivity test for the final formulated cream should be done after application to the different parts of skin surfaces. It should be observed for any skin rashes, itching, irritation, or redness for a period of 7–14 days.
3. Biological testing: This test is mainly performed for products containing hormones, vitamin preparations, and antiseptics.
4. Cooling time and total stirring time: These two factors are used to determine the consistency, stability and viscosity of creams.
5. Peroxide stability test in creams: In this test, 1 g of cream is taken in a test tube and subjected to heating at a constant temperature of 95°C for 24 h. Care should be taken to ensure that the water level in the bath meets the upper surface of the cream in the test tube. Then, the contents in the test tube are emptied into an 250ml volumetric flask and subjected to peroxide content determination by using the formulaPercentage stability = (Final H₂O₂ concentration/Initial H₂O₂ concentration) × 100The stability of the peroxide cream should be more than 95%.