Does anyone have a Swiss Meringue Buttercream recipe that has been lab tested to contain .85 or lower water activity? My go-to recipe (1 c. sugar, 4 oz egg whites, 3 sticks butter) tested at .88 which is too high to be approved for cottage food law. I really don't want to have to add powdered sugar to the recipe, that defeats the whole purpose of the silky smooth, not too sweet deliciousness. Anyone have a recipe they know works?? TIA!
this didn't work for me but it does for a lot of people -- could you sub some shortening for the butter that should reduce the water to some extent -- a third or half?
just a thought --
i'm so glad you are doing this --
hey what about just a good dollop of some good old fashioned cornstarch?
re: post #2
i mean it didn't work in the sense that i did not like the icing with part shortening -- i've never had my products tested -- i was just brain storming a coupla possible ideas
Does your cottage food law restrict only the water activity? If that is the case, sub in some egg white powder for the liquid eggwhite, and of course don't add in the recommended water to reconstitute.
but I really think the end testing would be up to you, or would your state accept someone else's?
wait wait -- rfisher said egg white powder which is different than meringue powder so that's become two ideas for you but meringue powder has starch, the egg powder and sugar in varying amounts so...y'know it's got gum arabic in it which is a great strengthener for royal icing -- so maybe even just a bit of that -- i'm thinking of the cost on the meringue powder versus cost on gum arabic and i would so try cornstarch first and gum arabic next
Thank you, K8! I hadn't realized there was a difference.
but egg white powder is brilliant, rf -- try that for sure
I am working on my CFO (Southern California) and my county will not let me use any eggs (so no egg whites) in my icing recipe. They also will not let me use Meringue powder (so no royal icing for my cookies).
i use the faux chocolate from the grocery store for my cookies -- i usually just use it un-colored -- what part of socal -- was just there in lake elsinore in july --
and if i'm in a good mood and i remember i put some vanilla powder in there -- killer
it's a wonderful thing on cut out gingerbread -- unexpected and so much nicer than crunchy royal
Cakemom21 - yes. I mentioned IF the OP's cottage food laws for their state only restrict water activity.......
i hope no one glossed over that.
i am not versed in all the states different laws, but I do believe the most lenient ones state water activity, then follow that up with the qualifier of non potentially hazardous food.....which normally exclude eggs. But hey, I can be wrong..........
heated debates can go on referencing cooked eggs, Ph, water activity, stars aligning, and non hazardous status.
Info on boards translating guidelines like these means beans to another. Each person selling should follow the guidance of their local HD. That's where the responsibility buck would stop, and should hold up under law scrutiny if the worst would happen.
Utah law allows for eggs, as long as they're cooked over 160*. My only hurdle right now is the water activity. That Texas booklet is a great idea! They say that it includes SMBC, but they include non-potentially hazardous recipes and potentially hazardous recipes. I wish I knew which category the SMBC fell into before I order it. I don't really want to pay $9 for them to tell me it's a potentially hazardous recipe.
Thank you all for this thread.
It does contain a non-potentially hazardous SMBC recipe...
Thank you, AAtKT! I went ahead and purchased the booklet. Interestingly enough, the only difference in the included recipe is more butter. I'll have to look into whether that would work for me.
While we're on the subject, anyone ever had a 2-1 ganache recipe tested?
oh sure we go right by there -- will wave to you next time we visit my sister -- she is an amazing hostess -- she puts chocolates on our pillow like in the fancy hotels --- but she puts my favorite choco -- a pretty blue bag of ghirardelli milk choco chips -- hahahahaha
I bought it and $9 is very cheap for peace of mind. I was thinking about sending a sample of SMBC to a lab myself. I'm sure that alone would cost more than $9. It's also very interesting to see the recipes that ARE potentially hazardous.
I am wondering if you mixed two non hazardous recipes (like cream cheese and SMBC) together if it would still be non hazardous?
Curious question. How does the Texas CFL approved recipe address flavoring the SMBC?
i have no need for this recipe..not asking for details to try and crack the code without buying.....
The recipe itself is Vanilla Flavored...
As for using other flavorings... Any extract should be similar...
As for those of us who use curds, puddings, etc... I would think it would change the approval potentially...
I do not live in Texas... I just bought the book for the recipes... I like recipes... I think there is an addiction in there somewhere...
one of several
Extract in a specific amount or less. That makes sence.
Right back at you K8
I know this post is kinda old but I was just wondering so in California under cottage food law I can't make royal icing or Italian meringue buttercream???? Man I really want to start an at home business I guess I need to figure out my nex step. If I rent a commercial kitchen can I sell royal icing and IMBC?
@AllykatYes, I believe you can but it would no longer fall under the cottage food law. You'll have to check with the county. Working out of commercial kitchen has different regulations/licensing.
I've rented space in a commercial kitchen and am now currently under the cottage food law. When renting a commercial kitchen you have to get licensed by the health department. I feels it's much easier than the cottage food law...and you can make everything in a licensed kitchen versus the very restrictive cottage food license.
The down fall is that you have to pay rent for your space in the kitchen while with the cottage food license you can work at home.