Water-in-oil emulsions employing polysaccharides in the aqueous phase are useful in a broad range of cosmetic compositions. The polysaccharides may be used to thicken or gel the aqueous phase, providing suitable application properties for the cosmetic. Nonionic polysaccharides in particular may provide other benefits such as skin softening and reduction in shine when applied to skin. However, water-in-oil emulsions comprising nonionic polysaccharides in the aqueous phase typically have reduced stability relative to emulsions employing the more broadly used anionic and anionically modified polysaccharides, when exposed to temperature extremes such as seen during freezing and thawing cycles. Thus, methods and compositions capable of providing good freeze-thaw stability to water-in-oil emulsions comprising nonionic polysaccharides would be a welcome advance in the cosmetic arts.