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I can't use butter in my buttercream????????

post #1 of 40
Thread Starter 
I am working on getting my food license, in Ma. it is prohibited to make anything that requires refridgeration becouse it is considered potentially hazardous. Although buttercream doesn't require refridgeration it still has butter in it, so I was advised to use "premade".

I really hate the thought of using the premade stuff, that's what you get at the local grocery store bakery. i'm already using a boxed cake mix and now to use a premade frosting, it's just not right. I really don't want to use all shortening, YUCK!!!

What do I do? I'm kind of limited.
post #2 of 40
Here are some of my faves that don't use butter:

http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html

http://www.cakecentral.com/cake_recipe-2006-Dreamy-Cream.html

http://www.cakecentral.com/cake_recipe-2006-Dreamy-Cream.html

HTH
post #3 of 40
You can use the all crisco recipe. Good luck
post #4 of 40
Have you ever thought of using hi-ratio shortening? (Like Alpine or Sweetex) Many people like using them in place of regular Crisco if you do end up switching to an all shortening recipe.

That is kind of a bummer not to be able to use any butter. I use and 1/2 and 1/2 recipe now (and I do use the hi-ratio stuff).
post #5 of 40
Did they just advise you not to use butter, or insist?

Powdered sugar buttercream made with all butter stays good for several days at room temp. The sugar is a great preservative.
I leave butter out on the counter all the time so it will stay soft for toast, too.
I wouldn't switch to shortening unless you have to.

It would take a lot for butter to spoil enough to make someone sick. For one thing, I think if it were a danger, it would taste so bad that nobody would eat it.
post #6 of 40
Wow, does that mean you can't make ANYTHING that requires refrigeration? Fillings, etc? Your work will be cut out for you! However, if you end up using the all-shortening BC, maybe you can play around with some flavors to make it taste better.
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post #7 of 40
Maybe they don't mean no butter in your buttercream because it's stabilized with the sugar; you pretty much change it's complete make-up adding all that sugar and other ingredients. Or else how could you sell cake? How could you sell pretty much ANY baked good?
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Why is it that the first time you do research, it is re-search, rather than just search?
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post #8 of 40
WHAT?!! I think you need a second opinion. Is this a special license you are getting? Something different than what a restaurant or the like would be required to get?
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post #9 of 40
Seriously...butter keeps *better* in refrigeration, but I keep a softened stick out at room temp in my butter dish for long periods of time and it doesn't go rancid. Additionally, once you add sugar, the sugar preserves the icing (in most cases). Check out the study that Sarah at Baking 911 commissioned:

http://www.baking911.com/asksarahbb/index.php?showtopic=1299
post #10 of 40
Thread Starter 
I spoke with the town inspector and he said I cannot use homemade buttercream. I did explain to him that it does not require refridgeration (I also leave a stick on my counter) and he said because it has butter it is considered potentially hazardous.
I am not able to use it and he recommended premade.

I know it sounds funny, It's just a residential kitchen license. Ma. guidleines are, I am not able to make anything that has to be refrigerated, custards, puddings, etc. So I am limited.

I'm going to try out the premade fillings but do they also need to be put in the fridge after I open the package and put it in the cake? If so I'm really out of luck.

How do I describe my frosting now??? People really love buttercream can I really consider it buttercream with no butter in it. Crisco cream? YUM!!

Thanks for the input.
post #11 of 40
just curious.....where in mass are you?
i live in mass and was never told no butter???
Hmmmmm I guess all counties are different
post #12 of 40
I use the all Crisco recipe and I add butter flavoring to get the butter flavor. Try a few batches adjusting until you get the flavor you like. I also beat my icing extra long so it is very creamy. It is a little harder to smooth but not any more since I started using the roller method. Everyone loves it.
post #13 of 40
I think your inspector is either a newbie or just completely uninformed and overzealous. Baking is done with butter. Can he tell you no cakes? No cookies? How is this different?

There are a lot of Mass. home bakers here, I hope they can chime in and maybe give you the numbers of their own inspectors. "No butter" would completely eliminate the cake business.
post #14 of 40
well i know in Ny i can be liscenced by the dept. of ag. for baked goods or candies that are not on a hazardous foods list-for ex. cant do chocolates beacuse they potentially although very rare could harbor/develop some funky mold. - if i wanted to process chocolate i would need to have a commercial kitchen and be inspected and liscenced by my county- so it must be something like that
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post #15 of 40
That is so ridiculous and sad! Call your news station, newspapers, whatever! Seriously, the powers that be would rather people eat food full of chemicals and preservatives? icon_evil.gif
Deirdre
Mom to 4 sweet boys:
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Deirdre
Mom to 4 sweet boys:
Aidan 10
Patrick 8
Owen 6
Daniel 3
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