You’ve just finished frosting a cake and you’re wondering if it should be refrigerated overnight. Or you have leftover frosting and you’re not sure if it goes back in the cupboard or the fridge. Does the frosting need to be refrigerated?
Short answer: It depends on the type. Store-bought frozen cans are pantry-stable until opened, after which they require refrigeration. American buttercream made with butter and powdered sugar can be kept at room temperature for up to two days. Frozen cream cheese should be refrigerated immediately. The whipped cream should be used within days of freezing. Knowing what ice cream you have changes everything about how you store it.
To see how pantry staples and perishable foods compare in shelf life, visit our The Complete Guide to Food Storage.
To take the keys
- Store-bought canned goods (unopened): pantry-stable No refrigeration required.
- Store-bought canned goods (opened): cool down Use within 3 to 4 weeks.
- American buttercream (butter and powdered sugar): room temperature up to 2 days; in the refrigerator for up to 2 weeks.
- Cream Cheese Frosting: refrigerate immediately. The FDA 2 hour rule applies. Use within 2 weeks.
- Whipped cream frosting: refrigerate immediately. Use within 1 to 3 days.
- A cake’s cooling needs are determined by the frosting, not the cake itself.
Quick Guide: Does Your Frosting Need Refrigeration?
| Frosting type | chill? | How Long Does It Last? |
|---|---|---|
| Freezing canned foods (unopened) | No – a cool, dark pantry | Between 12 and 18 months |
| Freezing canned foods (opened) | Yes, refrigerate immediately | 3 to 4 weeks |
| American buttercream (butter + powdered sugar) | It is not urgent – 2 days temperature | 2 days room temperature; 2 weeks in the fridge |
| Cream cheese frosting | Yes, within 2 hours | Up to 2 weeks in the refrigerator |
| Whipped cream frosting | Yes, immediately | 1 to 3 days in the refrigerator |
| Swiss or Italian meringue cream (egg white) | Yes, in 1 or 2 days | Up to 1 week in the refrigerator |
| Royal icing (fully dry on cookies) | No – room temperature airtight | Once fully established every several weeks |
Why cream cheese frosting always requires refrigeration
2 hour rule applies
Cream cheese is a soft dairy product with a high moisture content and is a food safety concern at room temperature. The FDA It recommends chilling cream cheese frosting after 2 hours, and America’s Test Kitchen confirms that this applies to cream cheese frosting. That 2 hour window includes time spent freezing.
This applies to homemade cream cheese frosting, store-bought cream cheese frosting once opened, and cake or cupcakes frosted with cream cheese frosting. If your celebratory cake with cream cheese frosting has been at a dinner party, it should be returned to the refrigerator after serving, rather than left on the counter overnight.
Cream cheese frosting keeps well in the refrigerator for up to two weeks in an airtight container. Leave at room temperature for 30 to 60 minutes before unrolling, as it hardens considerably in the cold.
American Buttercream: An Exception to the Refrigeration Rule
A classic American buttercream made with just butter, powdered sugar and flavoring is the most stable of homemade frostings. Thanks to its high sugar content and relative lack of free moisture, it can safely sit at room temperature for up to two days in a cool environment. This is why frozen birthday cakes with buttercream should not be refrigerated immediately.
Note: The buttercream should be the simple version, without milk, cream, eggs or cream cheese. A small amount of liquid milk or egg shortens the room temperature window significantly. If your buttercream recipe calls for cream, milk or egg whites, treat it as perishable and refrigerate within two hours.
Store-bought frozen foods: a special case
What tags do and don’t
Unopened cans of Betty Crocker, Pillsbury and similar store-bought ice creams are stable at room temperature for 12 to 18 months. They contain preservatives and a high concentration of sugar, making them shelf-stable in their sealed state. No refrigeration required before opening.
After opening, major brands recommend refrigerating after opening. Open store-bought frosting keeps for 3 to 4 weeks in a sealed container in the refrigerator. Decorating ice pipes are an exception: cooling makes them too stiff for piping. These can be at room temperature after opening.
A note about store-bought cheese frosting specifically: Betty Crocker says on its product label that cheese frosting keeps for up to 30 days after opening in the refrigerator due to stabilizers and preservatives. This takes longer than homemade cream cheese frosting. However, always check for odors or mold before use.
Does the frosted cake need to be refrigerated?
Follow the rules for frosting the cake:
An American buttercream frosted cake should not be refrigerated if you plan to eat it within two days. Store covered at room temperature in a cool place away from heat. Refrigerating a buttercream cake can dry it out a bit, so for short-term storage, room temperature is best.
Cake frosted with cream cheese, whipped cream or fresh fruit should be chilled. Remove 30 to 60 minutes before serving to allow the frosting to spread and allow the cake to return to room temperature.
A cake frosted with Swiss or Italian meringue buttercream (with egg whites) should be cooled to room temperature after a day or two.
Storing leftover frosting properly
Good storage practices
Place in an airtight container. Frost left in an open container absorbs odors from the refrigerator and forms a crust on the surface. An airtight container prevents both.
Press the plastic wrap directly onto the surface of the frosting. Before placing the lid, press a sheet of plastic directly onto the surface of the frosting to prevent a skin from forming. This applies to the fridge and freezer.
See also
Label with type and date. Butter and cream cheese frosting look the same in a bowl. One label prevents using the cream cheese frosting for weeks past the two-week window, assuming buttercream is the most stable.
Bring to room temperature before use. Cold frosting is stiff and scratches the cake. Remove from refrigerator 30-60 minutes before unwrapping. Blend briefly again, if necessary, to restore a smooth texture.
Do not store in an open bag. An open toe freeze dries quickly. Transfer the remaining frosting to a sealed container and repack the bag when needed.
Freeze within a week if not used. Butter and cream cheese frosting freezes well for up to three months. Press the plastic wrap over the surface, seal in an airtight container and label with type and date. Thaw overnight in the refrigerator and re-thaw before use.
Recipes that use Frosting and Icing
Frequently Asked Questions
I forgot to refrigerate my frozen cream cheese overnight. Is it safe yet?
no Freezing cream cheese left at room temperature overnight has exceeded the FDA’s 2-hour guideline by many hours. Discard Cream cheese has a high moisture content and allows rapid bacterial growth at room temperature. Even if it looks and smells good the next morning, it’s not worth the risk. This applies to frosting in a container and cake left overnight with cream cheese frosting.
Can I leave a buttercream frosted cake out overnight?
Yes, if it’s American buttercream made with only butter and powdered sugar, and if the room is cool enough (below 70°F). Cover the cake with a dome or loosely wrapped to prevent it from drying out or absorbing odors. Do not leave near a heat source or in direct sunlight. If the buttercream contains milk, cream, egg or cream cheese, refrigerate the cake overnight.
Does royal ice cream need to be refrigerated?
The royal icing that has completely dried and set in the cookies does not need to be refrigerated. Once fully hardened, it is stable and will keep cookies fresh in an airtight container at room temperature for several weeks. Liquid or soft royal icing (before setting) should be used within a few days of covering at room temperature, or refrigerated and brought to room temperature before use. Note that chilling decorated cookies with set royal icing can cause the icing to absorb moisture and become soft or sticky.
Further reading
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