I am having THE worst time trying to get answers about this! I’ve contacted my local Health Dept, I’ve messaged KY Cottage Food Laws on FB, I’ve contacted Ky Home Bakers group on FB, I’ve emailed the Food safety specialist at the Capital and no one seems to know of any specific approved ingredients or recipes that are considered shelf stable in KY! The only thing I keep getting is, that they have to be non-potentially toxic, but doesn’t explain what ones are/are not! Surely there is another way?!
Decorator's buttercream, no dairy or eggs, will keep nicely.
avoid meringue icings and cream cheese
Have you asked the food inspector if there is a food lab where you can send a buttercream sample to test for shelf stability? Asking because I went through a similar thing (Kansas) and ended up sending my IMBC to a university lab who worked with the Kansas Department of Agriculture. They tested and then gave ideas on how to decrease the water percentage -- which turns out is a big factor in shelf stability. I can't speak about KY, but the lab here was incredibly helpful and now I have peace of mind about my IMBC being safe. The cost was only $15 for the first test and n/c for re-sending samples to get it perfect. Private labs could cost more. Just a thought!