Dessert guidelines for cottage food producers

UNIVERSITY OF MINNESOTA EXTENSION - www.extension.umn.edu

Dessert guidelines for cottage food producers

Frostings and dessert fillings are a creative and delicious way to elevate your baked goods, customize your product, and add value. As a cottage food producer, it's crucial to ensure your desserts remain safe and follow the cottage food law. 

Food safety reminder

Under the Cottage Food Law, all products must be non-potentially hazardous, which means:

• Food doesn’t require refrigeration for food safety.
• Water activity (Aw) must be 0.85 or lower or pH must be 4.6 or lower.

These standards help prevent the growth of foodborne illness-causing microorganisms and reduce spoilage.

Frostings

Frostings can include:

• Cooked icings
• Frostings
• Ganaches

Uncooked dairy frostings are allowed only if:

• Sugar concentration is above 65% soluble solids (°Brix), and has
• Water activity of 0.85 or lower.

Uncooked dairy frontings are allowed only if should read  "Water activity of 0.85 or lower"

Tip for cream cheese frosting

• 2 ounces of powdered sugar for every 1 ounce of cream cheese meets the sugar ratio required for safety.

Fresh produce

As a topping

Whole fruit and berries may be used as a topping. For example, washed whole strawberries may be used to decorate a cake. 

As a baked item

• Cut, sliced or crushed produce may be used if baked into the dessert.
  • These are potentially hazardous food items and require refrigeration for food safety.
  • The final product must also meet water activity and pH safety standards.
• Making items like banana bread or zucchini bread is typically not allowed.
  • Moisture-rich ingredients like bananas or zucchini can cause the water activity of the finished product to be an unsafe level.

Cottage Food producer spotlight

Sierra Sjerven has dreamed of being a baker ever since childhood. 

After completing an in-person Tier 2 Cottage Food Training, Sjerven realized she could add ingredients like cream cheese or whole fruits to her breads. 

This opened up the possibility of using whole strawberries for decorations or adding cream cheese frosting to her sweet products.

Read Sjerven's Story:

https://extension.umn.edu/cottage-food-safety-news/building-community-one-sourdough-time