Resveratrol is a compound increasingly studied for its many beneficial properties for health. However, it is a highly unstable photosensitive compound, and therefore it is necessary to encapsulate it to protect it if you want to use it in a commercial product. Emulsions are systems that allow the encapsulation of active ingredients, protecting them and allowing their release in a controlled manner. They are highly used systems in the pharmaceutical, cosmetic and food industries. The main objectives of this work are to study the feasibility of encapsulating resveratrol in concentrated water-in-oil-in-water double emulsions and the effect produced by adding the double emulsion with optimal formulation to a commercial cream for cosmetic applications. The effect of the selected optimal double emulsion on a commercial cream was studied, analyzing droplet size distribution, morphology, stability and rheology. The main conclusion of this work is that incorporating 1/3 of concentrated double emulsion W1/O/W2 into a commercial moisturizing cream had a positive physical effect and produced cream with a resveratrol concentration of up to 0.0042 mg/g.