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 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.

Traditional Cream Cheese Frosting
pH 4.85
aW 0.83
Tested 12/9/2011 by Food Safety Net Services

Ingredients

8 oz cream cheese
1/2 cup (1 stick) lightly salted butter
1 lb (4 cups) powdered sugar
1 tbsp pure vanilla extract

1. Let butter and cream cheese soften at room temperature for about 20-30 minutes.

2. Cream butter and cream cheese together until light and fluffy (about 1 minute).

3. Add vanilla. Mix on low until vanilla is incorporated.

4. Add powdered sugar gradually, still mixing on low.

This delicious recipe is too soft to be used for piping. It can be used under fondant, as a filling in between layers, or to frost dessert-style cakes.

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.