Originally Posted by FromScratchSF
And no completed buttercream ever needs time/temperature control. Bavarian cream, yes. Cheesecake, yes. Icing? No.
No? Not even the ones that have a cup of milk cooked with starch per cup of butter or shortening?
And excuse me, but in CA, the **new** cottage food law in effect sonce January 1 of 2013 prohibits certain materials from being used at all in baked goods sold by home producers...specifically cream and custard
So "adding a smidge of sour cream" or "adding a small amount of cream" to icing is no longer the innocent activity that it used to be. Not if you sell the end result from home in CA. And CA is probably not the only state that restricts such uses.
So there are exceptions to some general statements that have been made in various threads on Cake Central.
I do not believe it is in the interest of the nontechnical people who read Cake Central to see general statements that might actually get them in trouble with the law. I think it is far better to advise people to use the safest ingredients and recipes and holding practises possible.