I have gone through the forums but most of them are for other states. One of my buttercream recipes is 25% butter, 25% cream cheese, 50% powdered sugar and is shelf stable. But the rules are no cream cheese. I just discovered this. Am I liable for fines now? What happens to violators? I am a certified food safe kitchen manager, so I would never risk my customers with contamination.
Someone posted that their cream cheese frosting was approved because it was 60% sugar. Anyone have any insight?
Thank you so much!
If you are in Texas, they have a cottage food law group that has tested recipes. Contact them. You can buy the recipes cheaply.
Also, most states have a procedure for getting a recipe tested. It usually costs under $100. They will tell you if your recipe is OK.
I think, they mean you can't use cream cheese unless it has been tested and verified by a lab. If you have documentation, the health department should be fine.
Thank you! I did find Food Safety Net. They do testing. There is also an ebook I bought for $9 that has tons of already tested recipes, including cream cheese frosting. Perfect!
Would you mind sharing the link to the E -book? I bet a lot of people would like to have it.
Thank you. I am in Canada but it is always interesting to see what recipes were tested to compare to what we use. I bet a lot of people will check this out