You just finished frosting a cake and are wondering if it needs to go in the fridge overnight. Or you have leftover frosting and are not sure whether it goes back in the cabinet or the refrigerator. Does frosting need to be refrigerated?
The short answer: It depends on the type. Store-bought canned frosting is pantry-stable until opened, then needs the fridge. American buttercream made with just butter and powdered sugar can sit at room temperature for up to two days. Cream cheese frosting must go in the refrigerator immediately. Whipped cream frosting must be refrigerated and used within days. Knowing which 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 needed.
- Canned store-bought frosting (opened): refrigerate. Use within 3 to 4 weeks.
- American buttercream (butter and powdered sugar): room temperature up to 2 days; refrigerate for up to 2 weeks.
- Cream cheese frosting: refrigerate immediately. FDA 2-hour rule applies. Use within 2 weeks.
- Whipped cream frosting: refrigerate immediately. Use within 1 to 3 days.
- A cake’s refrigeration needs are determined by its frosting, not the cake itself.
The Quick Guide: Does Your Frosting Need the Fridge?
| Frosting Type | Refrigerate? | How Long It Lasts |
|---|---|---|
| Canned frosting (unopened) | No — cool, dark pantry | 12 to 18 months |
| Canned frosting (opened) | Yes — refrigerate promptly | 3 to 4 weeks |
| American buttercream (butter + powdered sugar) | Not urgent — up to 2 days room temp | 2 days room temp; 2 weeks refrigerated |
| Cream cheese frosting | Yes — within 2 hours | Up to 2 weeks refrigerated |
| Whipped cream frosting | Yes — immediately | 1 to 3 days refrigerated |
| Swiss or Italian meringue buttercream (egg whites) | Yes — within 1 to 2 days | Up to 1 week refrigerated |
| Royal icing (fully dried on cookies) | No — room temperature airtight | Several weeks once fully set |
Why Cream Cheese Frosting Always Needs the Fridge
The 2-Hour Rule Applies
Cream cheese is a soft dairy product with significant moisture content, making it a food safety concern at room temperature. The FDA advises 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 window includes the time spent making the frosting.
This applies to homemade cream cheese frosting, store-bought cream cheese frosting once opened, and any cake or cupcakes frosted with cream cheese frosting. If your celebration cake with cream cheese frosting has been sitting out for a dinner party, it should be returned to the fridge after serving rather than left on the counter overnight.
Cream cheese frosting keeps well in the refrigerator for up to two weeks in a sealed container. Bring it to room temperature for 30 to 60 minutes before spreading, as it stiffens significantly when cold.
American Buttercream: The Exception to the Refrigeration Rule
Classic American buttercream made with only butter, powdered sugar, and flavoring is the most shelf-stable homemade frosting. The high sugar content and relative lack of free moisture mean it can safely sit at room temperature in a cool environment for up to two days. This is why frosted birthday cakes with buttercream do not need to immediately go in the fridge.
The key caveat: the buttercream must be a simple version with no added milk, cream, eggs, or cream cheese. Even a small amount of liquid dairy or egg shortens the room temperature window significantly. If your buttercream recipe calls for heavy cream, milk, or egg whites, treat it as perishable and refrigerate within two hours.
Store-Bought Canned Frosting: A Special Case
What the Labels Do and Don’t Say
Unopened cans of Betty Crocker, Pillsbury, and similar store-bought frostings are shelf-stable at room temperature for 12 to 18 months. They contain preservatives and a high enough sugar concentration to be pantry-stable in their sealed state. No refrigeration needed before opening.
Once opened, the major brands recommend refrigerating after opening. Opened store-bought frosting keeps for 3 to 4 weeks refrigerated in a sealed container. The squeeze tubes of decorating icing are an exception: refrigerating them makes them too stiff to pipe. These can remain at room temperature after opening.
One note on store-bought cream cheese frosting specifically: Betty Crocker says on their product label that their cream cheese frosting keeps up to 30 days refrigerated after opening, due to stabilizers and preservatives. This is longer than homemade cream cheese frosting. Still, always check for off smell or mold before using.
Does a Frosted Cake Need to Be Refrigerated?
The cake follows the frosting’s rules:
A cake frosted with American buttercream (butter and powdered sugar) does not need to be refrigerated if you plan to eat it within two days. Keep it covered at room temperature in a cool spot away from heat. Refrigerating a buttercream cake can actually dry out the crumb, so for short-term storage, room temperature is better.
A cake frosted with cream cheese frosting, whipped cream, or fresh fruit must be refrigerated. Bring it out 30 to 60 minutes before serving so the frosting softens to a spreadable consistency and the cake returns to room temperature.
A cake frosted with Swiss or Italian meringue buttercream (which contains egg whites) should be refrigerated after one to two days at room temperature.
Storing Leftover Frosting the Right Way
Storage Best 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 the frosting surface. Before placing the lid, press a sheet of plastic wrap directly onto the surface of the frosting to prevent a skin from forming. This applies in the refrigerator and freezer.
Label with type and date. Buttercream and cream cheese frosting look identical in a container. A label prevents using cream cheese frosting weeks past its two-week window under the assumption it is the more stable buttercream.
Bring to room temperature before using. Cold frosting is stiff and tears the cake. Remove from the fridge 30 to 60 minutes before spreading. Re-whip briefly if needed to restore a smooth texture.
Do not store in an open piping bag. An open tip causes the frosting to dry out quickly. Transfer remaining frosting to a sealed container and repack the bag fresh when needed.
Freeze if not using within the week. Buttercream and cream cheese frosting freeze 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 overnight in the refrigerator and re-whip 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 exceeded the FDA 2-hour guideline by many hours. Discard it. Cream cheese contains significant moisture and supports bacterial growth rapidly at room temperature. Even if it looks and smells fine the next morning, the risk is not worth it. This applies to frosting in a bowl and to a cake that was left out overnight with cream cheese frosting on it.
Can I leave a buttercream-frosted cake out overnight?
Yes, if it is a plain American buttercream made only with butter and powdered sugar, and the room is reasonably cool (under 70°F). Cover the cake with a dome or loose wrap so it does not dry out or absorb odors. Do not leave it near a heat source or in direct sun. 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 fully dried and set on cookies does not need refrigeration. Once completely hardened, it is shelf-stable and keeps the cookies fresh in an airtight container at room temperature for several weeks. Liquid or soft royal icing (before it has set) should be covered at room temperature and used within a few days, or refrigerated and brought back to room temperature before using. Note that refrigerating decorated cookies with set royal icing can cause the icing to absorb moisture and become soft or sticky.
Further Reading
Better Living may earn commissions through affiliate links and may occasionally feature sponsored or partner content. If you make a purchase through our links, we may receive a small commission at no cost to you.
