MKBeck27 Posted 11 Apr 2013 , 3:51pm
post #1 of

I just got my kitchen certified by NC Dept. of Agriculture yesterday so that I can legally sell my cakes. I was pretty surprised though, that I am not allowed to make anything that requires the final product to be refrigerated. NC requires a non-home commercial kitchen for that. I can't do anything with cream cheese icing or fillings, fresh fruit that isn't cooked, ect. How do other bakers offer cream cheese icings? Do they just not worry about it, or do they treat dairy/fruit products somehow before they use them?

 

Any help would be hugely appreciated! My best cakes have cream cheese frostings or fillings!!

21 replies
MKBeck27 Posted 15 Apr 2013 , 5:35pm
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Is there nobody from NC here? I was hoping someone could tell me what's up with this!

jason_kraft Posted 15 Apr 2013 , 5:47pm
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A

Original message sent by MKBeck27

I just got my kitchen certified by NC Dept. of Agriculture yesterday so that I can legally sell my cakes. I was pretty surprised though, that I am not allowed to make anything that requires the final product to be refrigerated. NC requires a non-home commercial kitchen for that. I can't do anything with cream cheese icing or fillings, fresh fruit that isn't cooked, ect. How do other bakers offer cream cheese icings? Do they just not worry about it, or do they treat dairy/fruit products somehow before they use them?

If the state/local health dept does not allow certain products made from a home-based food business to be sold, any home-based businesses who are selling those products are doing so illegally unless they have obtained permission. In some cases, you can submit a recipe to the health dept or have it tested to ensure it is not potentially hazardous to allow products made with that recipe to be sold from home.

New402014 Posted 17 Apr 2013 , 1:55am
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Cream cheese icing does not have to be refrigerated. It can be a room temp for 4 to 5 days.

jason_kraft Posted 17 Apr 2013 , 2:02am
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A

Original message sent by New402014

Cream cheese icing does not have to be refrigerated. It can be a room temp for 4 to 5 days.

The test is usually whether a recipe is potentially hazardous (based on tests for acidity and water activity), not how long it can sit outside a refrigerator. Some cream cheese icing recipes may be considered potentially hazardous, some may not. Here is an example of the latter (based on the Texas statute so YMMV): http://www.texascottagefoodlaw.com/Resources/Recipes/TraditionalCreamCheeseFrosting.aspx

MKBeck27 Posted 19 Apr 2013 , 3:38pm
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Fascinating! Thank you so much! I'm trying to find out from the state what I have to do to be checked so I can stay on this side of the law.

Cakin_4_life Posted 19 Apr 2013 , 4:33pm
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Hi MKBeck27, I'm in NC and have went through the inspection process as well. The lady from the dept. of agriculture that came and did mine also said the same thing about Cream Cheese frosting. It depends on the moisture content of the frosting whether or not it will pass. She said NC state does the testing for around $100 or so. I haven't done the testing yet, but am going to in the near future as Cream Cheese is a very popular flavor. Here is a link for testing, hope it helps!!!

http://ncsu.edu/foodscience/extension_program/food_product_testing.html

MKBeck27 Posted 19 Apr 2013 , 4:57pm
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Was it Sherry Batat? She was really nice. My recipe for cream cheese icing is almost exactly the same as the one jason_kraft posted, so I'll have to see how in demand the cream cheese is. I made my own wedding cake and it was with cream cheese icing and everyone was nuts about it. I was just lucky that I didn't have any trouble with the venue about bringing my own cake. I also kept it refrigerated right up until the reception started, so it wasn't out more than an hour and a half before we served it.

Cakin_4_life Posted 19 Apr 2013 , 5:10pm
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yes it was her. She was so nice when she came and did mine. She pretty much told me that she thinks most home bakers make the cream cheese anyways without getting it tested, as long as they don't get complaints no one knows....... Personally for family I make cream cheese all the time and haven't had a problem with it sitting out.
 

Granpam Posted 28 Apr 2013 , 6:04pm

I am in SC and we aren't allowed Cream cheese Icing.  There is an oil or emulsion that works well I am told.  Check with the Loran oils website.  

tracybn3 Posted 23 May 2013 , 7:31pm

I also live in NC and had my inspection to day. I was told I need to have my SMB tested for water activity. Anyone had this come up for meringue buttercreams?

pattycake2013 Posted 3 Jul 2013 , 7:30pm

To use a cream cheese frosting in North Carolina, you have to have it tested for moisture. IT cost $100.00.  But I do know the recipe in not one stick of butter and 8 oz of cream cheese.  You would have to use less cream cheese and more sugar. You have to make sure that it is a good recipe because it will cost each time you test a new recipe.

mbaldwin914 Posted 5 Jul 2013 , 9:26pm

I'm in the process of starting up in NC and will need to have my cream cheese frosting tested. I called NC State and surprisingly the guy I spoke with recommended that I check around because they are so expensive and its just a one-time test if you get it right on the first try. So I found a lab in CT that will test (aW) -water activity for $30.00 with a 2 week turn around. If you are interested you can contact Emily Stressman 843-628-3133. I verified with Kaye Snipes @ NCAGR that it is ok to use a lab other than NC State and that the (aW) needs to be below .85

 

P.S - i just realized this was an old forum but I will post anyway in case it comes up again in the future.
 

ele by the sea Posted 13 Apr 2014 , 4:55am

Well, I am glad to see someone knows something about an alternative. I am working on an in home business for cake baking and decorating. I really want to make sure I don't get into a pickle!

pattycake2013 Posted 13 Apr 2014 , 1:00pm

Good Morning,

First you need to do a business plan to apply to have your house inspected. It is really easy.

Go to your local small business center to take classes for writing a business plan. if you don't have one yet. But taking advantage of all the free classes is great in starting any kind of businesses. Then go to the Dept of Agriculture and get the application. The things you can not bake out of your house is pumpkin and sweet potato pies, cheese cake or cream cheese frosting. That is because of the moisture content.

If I can be of any other help your can email me. If you dont know how to price you produce for food. price out your item and times it by 3. Don't forget to add the container you put you product in. Hope this helped you out.   patty.cakes.cupcake@gmail.com

pattycake2013 Posted 13 Apr 2014 , 1:02pm
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Good Morning,

First you need to do a business plan to apply to have your house inspected. It is really easy.

Go to your local small business center to take classes for writing a business plan. if you don't have one yet. But taking advantage of all the free classes is great in starting any kind of businesses. Then go to the Dept of Agriculture and get the application. The things you can not bake out of your house is pumpkin and sweet potato pies, cheese cake or cream cheese frosting. That is because of the moisture content.

If I can be of any other help your can email me. If you dont know how to price you produce for food. price out your item and times it by 3. Don't forget to add the container you put you product in.  Hope this helped you out.   patty.cakes.cupcake@gmail.com

ele by the sea Posted 13 Apr 2014 , 7:00pm

Thank you for the response! Also, I would love to have a cream cheese recipe that I could present with acceptance to NC. I went  online and downloaded a form for the Agriculture Dept. I will be up to the Complex to check about the okay to bake and sell from my home.

Since I will be delivering and setting up Celebration cakes and providing Restaurants in the area with some goodies, I want to be on the up and up. Thanks for your help.

craftybanana Posted 14 Apr 2014 , 2:40pm

I've seen people post this for cream cheese recipes: http://texascottagefoodlaw.com/ Click on Resources then Recipes. The recipes are the ones that were tested to be non-potentially hazardous according to the Texas Cottage Food law. I've never tried them, but it might be a good start.

pattycake2013 Posted 17 Apr 2014 , 2:37pm

I would love to have the cream cheese frosting too. lol I can tell you it is not the normal recipe 8oz cream cheese and 1 stick of butter. It will cost you $100.00 to have your recipe tested for moisture content. There are also other places that are cheaper to have it tested, think about $30. I have not yet done this yet. Just to let you know if you recipe is not right it cost $100 each time you summit a recipe.

pattycake2013 Posted 17 Apr 2014 , 2:38pm

The rules are different if you use a commercial kitchen.

tracybn3 Posted 17 Apr 2014 , 7:01pm

I have had to submit to the Dept of Agriculture and have to say they are very easy to work with. The labs at NC State actually do the testing and did not charge me for multiple re-tries after paying the initial $100. However, I was very timely in sending in re-tries right away so it didn't drag out too long.

pattycake2013 Posted 18 Apr 2014 , 11:05pm

That is good to know. Thank you so much. I was told that you had to pay each time. 

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