I’m about to start my cake business under the Florida Cottage Food Law and I guess I didn’t realize until now the rules about butter/cream cheese in buttercream....am I missing something? Are fellow bakers just avoiding that rule? How can I make a delicious stable/safe frosting without going all shortening? That would look so embarrassing on the required label!...

I’m in Canada and we don’t have Cottage Food Law. But we do have Food and Safety through health dept with different ideas of what is “safe”. I have several decorator friends who are only allowed abc icing. Next city over, they allow all buttercream and ganache. For Florida weather I’d be doing if possible where your located, I’d be doing a bc/ganache combo with a cream cheese flavouring, like LorAnn’s. 

There is a recipe here on CC by my cakey friend K8memphis. Mimics cream cheese icing. Check it out ...   https://www.cakecentral.com/recipe/61811/white-balsamic-american-buttercream