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Liquor in cakes and frostings?

post #1 of 4
4/2/12 at 12:01pm
Thread Starter 
So I called my state liquor control board and they said I need to mail a letter saying how much alcohol (%) I think will be in the frosting if I wanted to make a frosting with alcohol.

She said the limit is 1% or less by weight.

Can anyone help me with this? I am great at converting recipes and math but when it comes to alcohol percentages I get confused. Do I have to take into account alcohol percent (like hard liquor is more than wine) or is it purely 1% by weight?

Thanks!
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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post #2 of 4
4/3/12 at 1:13pm
Thread Starter 
Anyone? icon_wink.gif
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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post #3 of 4
4/3/12 at 6:07pm
It seems that they would mean the percent of alcohol....not the percent of the spirit...(not the percent of bourbon, for example)

So you'd need to figure out what the percent of alcohol your spirit is, then how much by weight is in the amount you are using. Say your bourbon is (for the sake of argument) 50%. If you put 2 ounces of bourbon in your cake, you have 1 ounce of alcohol in your cake. Calculate out what percent of the weight of your cake that 1 ounce is, and you have your answer for the state liquor board.


If that isn't what they mean...you'd probably better clarify with them.
Fall down 7 times....get up 8
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Fall down 7 times....get up 8
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post #4 of 4
4/3/12 at 6:57pm
Thread Starter 
Thank you! That makes it simple. I swear any other math is simple but when it comes to percentages I just don't get it lol. Thanks again!
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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