Are There Any Ky Bakers With Approved “Shelf Stable” Buttercream Recipes?

Business By RobinJones38 Updated 29 Apr 2019 , 8:03pm by Baker Beach

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RobinJones38 Posted 4 Apr 2019 , 4:11am
post #1 of 5

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?!

4 replies
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playingwithsugar Posted 7 Apr 2019 , 6:23pm
post #2 of 5

Decorator's buttercream, no dairy or eggs, will keep nicely.

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kakeladi Posted 7 Apr 2019 , 8:18pm
post #3 of 5

ABC (American B'Cream) made with all shortening is basically "decorator's icing'.  You could try this one using 4 cups of shortening to the sugar & other ingredients - and probably increase the flavoring:   https://www.cakecentral.com/recipe/22469/2-icing

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-K8memphis Posted 7 Apr 2019 , 11:52pm
post #4 of 5

avoid meringue icings and cream cheese 

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Baker Beach Posted 29 Apr 2019 , 8:03pm
post #5 of 5

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!

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