The following recipe has been tested by Food Safety Net Services.  Its 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 frosting 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.

Faux Cream Cheese Frosting
pH 7.22
aW 0.81
Tested 12/9/2011 by Food Safety Net Services

Ingredients

1 cup shortening (with trans fats)
1 small box cheesecake pudding
6 oz evaporated milk
1 tsp vanilla
2 lbs powdered sugar

Combine pudding and milk, stir and set aside.  Cream shortening, vanilla, and powdered sugar together, then add pudding/milk. Whip at high speed for about 5 minutes.

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.