The following recipe has been tested by Food Safety Net Services. Its tested pH and water activity(aW) levels qualify it to be a "Non-Potentially Hazardous Food" as defined by Texas law.
You must follow this recipe exactly to obtain the same result. If you use a different recipe for cream cheese buttercream that you wish to sell, you must have it tested to be assured that it is a Non-Potentially Hazardous Food that does not require refrigeration. We are not responsible for your results with this recipe. It is provided to you for free, without any guarantee or warranty of any kind.
Recipe provided courtesy of Earlene Moore, Lubbock Texas. This is the variation that was tested.
Earlene's Cream Cheese Buttercream
2 lbs. of powdered sugar
1/3 C. warm water
1 1/2 t. Vanilla
3 oz cream cheese
7 oz. hi-ratio shortening
Mixing instructions on Earlene's site.
These recipes were tested at the personal expense of Texas Cottage Food Law. If you found these results helpful, please consider a donation to help offset our expenses.