You’ve just finished frosting a cake and are wondering if it needs to be refrigerated overnight. Or maybe you have leftover frosting and you’re not sure whether it will go back in the cabinet or the refrigerator. Does frosting need to be refrigerated?
Short answer: It depends on the type. Store-bought canned frosting is pantry-stable until opened, requiring refrigeration after that. American buttercream, made with only butter and powdered sugar, can keep at room temperature for up to two days. Cream cheese frosting should be refrigerated immediately. Whipped cream frosting should be refrigerated and used within a few days. Knowing what frosting you have changes everything about how to store it.
For a full overview of how pantry staples and perishable foods compare on shelf life, visit our complete food storage guide.
key takeaways
- Canned store-bought frosting (unopened): Pantry-stable. No refrigeration required.
- Canned store-bought frosting (opened): Refrigerate: Use within 3 to 4 weeks.
- American Buttercream (butter and powdered sugar): Room temperature up to 2 days; Keep in the refrigerator for up to 2 weeks.
- cream cheese frosting: Cool immediately. The FDA 2-hour rule applies. Use within 2 weeks.
- Whipped Cream Frosting: Cool immediately. Use within 1 to 3 days.
- A cake’s refrigeration requirements are determined by its frosting, Not just cake.
Quick Guide: Does Your Frosting Need a Fridge?
| Frosting Type | Refrigerate? | how long does it last |
|---|---|---|
| Canned Frosting (unopened) | No – nice, dark pantry | 12 to 18 months |
| Canned Frosting (opened) | Yes – refrigerate immediately | 3 to 4 weeks |
| American Buttercream (Butter + Powdered Sugar) | Not urgent – ​​room temperature up to 2 days | 2 days room temperature; 2 weeks refrigerated |
| cream cheese frosting | Yes – within 2 hours | Refrigerated for up to 2 weeks |
| Whipped Cream Frosting | yes – immediately | Refrigerated for 1 to 3 days |
| Swiss or Italian Meringue Buttercream (egg whites) | Yes – within 1 to 2 days | refrigerated up to 1 week |
| Royal Icing (dried completely over cookies) | No – airtight at room temperature | Takes several weeks once fully set |
Why does cream cheese frosting always require a refrigerator?
2 hour rule applies
Cream cheese is a soft dairy product that contains substantial moisture, making it a food safety concern at room temperature. fda recommends refrigerating any food made with cream cheese after 2 hours, and America’s Test Kitchen confirms this applies to cream cheese frosting. That 2 hour period also includes the time spent making the frosting.
This applies to homemade cream cheese frosting, unwrapped store-bought cream cheese frosting, and any cakes or cupcakes frosted with cream cheese frosting. If your celebration cake with cream cheese frosting is being laid out for a dinner party, it should be returned to the refrigerator after serving rather than leaving it out on the counter overnight.
Cream cheese frosting keeps well in a sealed container in the refrigerator for up to two weeks. Bring it to room temperature for 30 to 60 minutes before spreading, as it becomes quite hard when cooled.
American Buttercream: An Exception to the Refrigeration Rule
Classic American buttercream made with only butter, powdered sugar and flavorings is the most shelf-stable homemade frosting. The high sugar content and relative lack of free moisture means it can safely remain at room temperature for up to two days in cooler environments. This is why frosted birthday cakes with buttercream do not need to be refrigerated immediately.
Key caveat: Buttercream should be a simple version with no added milk, cream, eggs or cream cheese. Even small amounts of liquid dairy or eggs shorten the room temperature window significantly. If your buttercream recipe calls for heavy cream, milk or egg whites, consider it perishable and refrigerate within two hours.
Store-Bought Canned Frosting: A Special Case
What the labels say and what they don’t say
Unopened cans of frosting purchased from Betty Crocker, Pillsbury, and similar stores are shelf-stable for 12 to 18 months at room temperature. They contain preservatives and have a high enough sugar concentration to be pantry-stable in their sealed state. No refrigeration is required before opening.
Once opened, major brands recommend refrigerating after opening. Store-bought frosting will keep refrigerated in a sealed container for 3 to 4 weeks. Squeeze tubes of decorating icing are an exception: refrigerating them makes them too hard to pipe. After opening they can remain at room temperature.
A note specifically on store-bought cream cheese frosting: Betty Crocker says on their product labels that their cream cheese frosting keeps up to 30 days refrigerated after opening due to the stabilizers and preservatives. It’s longer than homemade cream cheese frosting. Still, always check for odor or mildew before using.
Does frosted cake need to be refrigerated?
Cake frosting follows the rules:
If you plan to eat the Frosted Cake with American Buttercream (butter and powdered sugar) within two days, there is no need to keep it in the refrigerator. Store it covered at room temperature in a cool place away from heat. Refrigerating a buttercream cake can actually dry out the crumb, so room temperature is better for short-term storage.
Cakes frosted with cream cheese frosting, whipped cream, or fresh fruit should be refrigerated. Take it out 30 to 60 minutes before serving so the frosting has softened to a spreadable consistency and the cake has returned to room temperature.
Cakes frosted with Swiss or Italian meringue buttercream (which contain egg whites) should be refrigerated at room temperature after one to two days.
Storing Leftover Frosting Properly
Best Storage Practices
Transfer to a sealed airtight container. Frosting left in an open bowl absorbs refrigerator odors and develops a crust on the surface. An airtight container prevents both.
Press plastic wrap directly onto frosting surface. Before assembling the lid, press a sheet of plastic wrap directly onto the surface of the frosting to prevent a skin from forming. It applies to refrigerator and freezer.
See also
Label with type and date. Buttercream and cream cheese frosting look alike in one container. One label prohibits using cream cheese frosting after a two-week period under the assumption that it is a more stable buttercream.
Bring to room temperature before using. Cold ice is hard and will tear the cake. Remove from refrigerator 30 to 60 minutes before spreading. Beat again briefly if necessary to restore the smooth texture.
Do not place in open piping bag. The frosting dries quickly because of the open tip. Pour remaining frosting into a sealed container and repack the bag as needed.
Freeze if not using within a week. Buttercream and Cream Cheese Frosting freezes well for up to three months. Press plastic wrap onto the surface, seal in an airtight container, and label with the type and date. Thaw in the refrigerator overnight and whisk again before using.
Recipes that use frosting and icing
Frequently Asked Questions
I forgot to refrigerate my cream cheese frosting overnight. Is it still safe?
No, cream cheese frosting left at room temperature overnight has gone several hours over the FDA’s 2-hour guideline. Discard it. Cream cheese contains sufficient moisture and supports rapid bacterial growth at room temperature. Even if it looks and smells good the next morning, the risk isn’t worth it. This applies to frosting in a bowl and to a cake that was left out overnight with cream cheese frosting.
Can I leave buttercream-frosted cake out overnight?
Yes, if it’s a plain American buttercream made only with butter and powdered sugar, and the room is appropriately cool (less than 70°F). Cover the cake with a dome or loose covering so that it does not dry out or absorb odors. Do not leave it near a heat source or in direct sunlight. If the buttercream contains milk, cream, eggs or cream cheese, refrigerate the cake overnight.
Does royal icing need to be refrigerated?
Royal icing that has completely dried and solidified on cookies does not require refrigeration. Once fully hardened, it is shelf-stable and keeps the cookies fresh for several weeks in an airtight container at room temperature. Liquid or soft royal icing (before it sets) should be cooled at room temperature and used within a few days, or refrigerated and brought back to room temperature before using. Note that refrigerating cookies decorated with set royal icing may cause the icing to absorb moisture and become soft or sticky.
Further reading
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