How Long Does Frosting Last?
Opened canned frosting lasts 2–3 weeks in the fridge; unopened tubs keep about 10–12 months in the pantry. Homemade buttercream lasts 1–2 weeks refrigerated, and cream cheese frosting only 3–5 days.
Frosting — opened
shelf life- Unopened: 10–12 months in the pantry
- Homemade, buttercream: 1–2 weeks in the fridge
- Homemade, cream cheese: 3–5 days in the fridge
Fridge at 40°F (4°C) or below · freezer at 0°F (−18°C). Freezer times are for best quality; frozen food stays safe longer.
Frosting ranges from shelf-stable tubs of canned frosting to homemade buttercream, cream cheese frosting and whipped cream. Sugar binds water and slows microbial growth, which is why sugary buttercream is forgiving, but frostings built on cream cheese, whipped cream, egg whites or custard have too much moisture and protein to be left out.
How to store frosting
- Press plastic wrap directly onto the surface of leftover frosting before putting the lid on, so it does not form a dry crust.
- Bring refrigerated buttercream back to room temperature and re-whip it for a minute or two; cold buttercream looks curdled but comes back together.
- Freeze buttercream flat in a zip-top freezer bag with the air pressed out, and thaw it overnight in the fridge before re-whipping.
- Use a clean spatula each time you dip into a tub; cake crumbs carried into the frosting are what usually start mold.
How to tell if frosting has gone bad
- A sour, cheesy or rancid-butter smell.
- Mold spots on the surface or around the rim of the tub.
- Liquid separating out and a texture that stays grainy or curdled even after re-whipping at room temperature.
- Canned frosting that has darkened, hardened or tastes stale and waxy is past its quality, even if it is not unsafe.
Bacteria that cause food poisoning usually do not change the look, smell or taste of food. Go by the time limits first, and the signs above second.
Frosting shelf life chart
| State | Fridge | Freezer | Pantry |
|---|---|---|---|
| Opened | 2–3 weeks | 2–3 months | Not recommended |
| Store-bought tub. Keep the lid and foil seal on tightly and refrigerate after opening. | |||
| Unopened | Not recommended | Not recommended | 10–12 months |
| Shelf-stable tub; best by the printed date. | |||
| Homemade, buttercream | 1–2 weeks | 3 months | 1–2 days |
| Butter and powdered sugar style. Meringue and custard buttercreams: fridge only, up to 1 week. | |||
| Homemade, cream cheese | 3–5 days | 1–2 months | Not safe |
Not safe = perishable: no more than 2 hours at room temperature (1 hour above 90°F / 32°C). Not recommended = possible, but quality suffers or it serves no purpose.
Frequently asked questions
Does frosting need to be refrigerated?
It depends on the type. Unopened canned frosting is shelf-stable, and a simple butter and powdered sugar buttercream can sit out for 1–2 days. Cream cheese frosting, whipped cream, ermine and custard-based frostings, and anything made with milk or cream beyond a splash, should be refrigerated and kept out no more than 2 hours.
How long does canned frosting last after opening?
Opened canned frosting keeps about 2–3 weeks in the fridge with the lid on tight. Manufacturer guidance varies from about 2 weeks to a month, so go by the label on your tub if it gives a number. It can also be frozen for 2–3 months and stirred well after thawing.
Can I use frosting past its best-by date?
An unopened tub a few months past its best-by date is generally a quality question rather than a safety one, since the product is shelf-stable. Expect the color to darken and the oils to taste stale over time. Discard it if the seal is broken, the tub is bulging, or you see mold or smell rancidity.
Can you freeze buttercream frosting?
Yes, American and meringue buttercreams freeze well for about 3 months. Thaw the frosting in the fridge overnight, let it come fully to room temperature, then beat it until smooth again. Cream cheese frosting can be frozen for 1–2 months but often turns a little looser and grainier after thawing.
Related foods
| Food | Fridge | Freezer | Pantry |
|---|---|---|---|
| Cake Fresh |
1 week | 2–4 months | 1–2 days |
| Cupcakes Fresh |
1 week | 2–3 months | 1–2 days |
| Cream Cheese Opened |
2 weeks | Not recommended | Not safe |
| Butter Opened |
1–3 months | 6–9 months | 1–2 days |
| Cinnamon Rolls Fresh |
1 week | 2 months | 1–2 days |
| Whipped Cream Opened |
3–4 weeks | Not recommended | Not safe |
More cakes: Cheesecake.
Reviewed 2026-09-20. Times follow published USDA FoodKeeper / FSIS, FDA and CDC storage guidance; where sources differ we use the shorter time. How we compile this data.