This work is aimed at the formation of 2D and 3D superlattices (SL) of silver nanoparticles inside an emulsion droplet. The monodisperse nanoparticles required for SL formation were prepared by a digestive ripening technique. Digestive ripening is a post processing technique where polydisperse colloids are refluxed with excess surface-active ligands to prepare a monodisperse colloid. More uniform silver nanoparticles (~3.6 ± 0.5 nm) were formed by slow evaporation of organosols on a carbon-coated copper grid. The best 3D silver superlattices have been formed using an oil in water (o/w) emulsion method by aging the monodisperse particles in a confined environment like o/w emulsion at different temperatures ranging from 5 °C-4 °C. The kinetics of the formation of superlattices inside an emulsion droplet were investigated by controlling various parameters. The kinetics were found to be dependent on the emulsion aging period (30 d) and storage temperature of the emulsion (4 °C). © 2017 IOP Publishing Ltd.