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Allowed Frostings?

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    Anyone have further information on allowed frosting under the Oregon Cottage Food laws? I found an article about allowed frostings in Texas (along with recipes) that have been tested and approved there but I am not sure if the requirements are the same. I usually use a swiss or italian meringue buttercream where the egg whites are cooked however it does have butter in it? Would I be required to sub shelf stable fat like Crisco?

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