agildart Posted 12 Jun 2013 , 10:16pm
post #1 of

I just got licensed for home baking (yay!), but with a home processing license here, I cannot make any products that require refrigeration for safety reasons as a finished product.  There is a difference between refrigerating for quality (melting, etc. in hot weather) vs. needing refrigeration in order not to go bad and spoil.  I'm sending in a few frostings just to be on the safe side for water activity level testing, but I'm trying to keep costs down.  Are any of the following KNOWN to be shelf-stable with low water activity levels (and please don't say just from experience, it has to be known to be tested low).  Thanks!

 

1)  Wilton buttercream frosting made with 1/2 shortening, and 1/2 butter

2)  Wilton buttercream frosting made with 100% butter

3)  Cream cheese buttercream frosting (made with 8 oz. cream cheese, butter and sugar) - this is one that I know comes up a lot.  Apparently 8oz. of cream cheese can be stabilized with 4 cups of sugar, but I want to be sure).

4)  Vegan buttercream - same as Wilton's recipe, but using Earth Balance butter and soymilk instead of regular butter

5)  Clothespin cookie filling - made with 1 cup milk cooked with flour, then mixed with butter, marshmallow cream, a little shortening and superfine sugar. This one melts at room temp but I'm not sure it's "unsafe" so it needs to be tested.

 

Thanks so much!

Alle

2 replies
jason_kraft Posted 13 Jun 2013 , 12:40am
post #2 of

AHere are several recipes that have been tested for acidity and water activity: http://www.texascottagefoodlaw.com/Resources/Recipes.aspx

Norasmom Posted 13 Jun 2013 , 3:24am
post #3 of

Wow, I didn't know lemon curd of any kind was NPH.  I'm very happy about this!icon_biggrin.gif

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