I’m preparing to apply for a cottage food industry license. My state requires that butter creams be “shelf stable”. Apparently, they don’t allow butter in the recipe. Have any of you come across this requirement? If so, what recipes for butter cream are best in this situation?
I know you can make American Buttercream from all shortening and using butter flavoring to help compensate for no butter, but I don't know if that will work with Swiss Meringue Buttercream. I've seen recipes that use half butter and half shortening, but never an all shortening version.
I’ve heard that the sugar “transform”a b’Cream w/1/2 shortening &1/2 butter safe It surprises me you can’t use it I keep it at room temp for up to a week Maybe dbl ck otherwise I guess you will have to go w/all shortening Try using the 2 of everything recipe w/lots of butter flavoring Good luck
I’ve heard that the sugar “transform”a b’Cream w/1/2 shortening &1/2 butter safe It surprises me you can’t use it I keep it at room temp for up to a week Maybe dbl ck otherwise I guess you will have to go w/all shortening Try using the 2 of everything recipe w/lots of butter flavoring Good luck
How is butter not room temp stable?
I have always left my butter sitting in a butter dish on my table till I use up the whole stick. It has never gone bad... Melted when it got to hot before I had AC... but never went bad...
Let alone once you add the sugar to it?
I wouldn't call it "transforming" but the hygroscopic properties of sugar do create a fairly inhospitable environment for most bacteria...
I don't see why the standard american style buttercream wouldn't be considered room temp stable... it is in Ohio for sure...
I have made SMBC once with shortening for my friends daughter's birthday as it was really hot and as much as I was really against using it actually found it to be quite pleasant once I had added a fair bit of vanilla and a small amount of butter flavouring to it, I imagine the egg whites in it would make it classified as non shelf stable though?
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