You made a batch of buttercream, ganache, or cream cheese frosting — and now you’re left with leftovers. Should you throw it away? Absolutely not.
Frosting can be stored and reused days or even weeks later if handled correctly. In fact, many professional bakers prepare frosting in advance to save time and stay organized.
In this article, you’ll learn how to store different types of frosting properly, how to bring it back to the perfect texture, and tips for safely reusing it without compromising taste or consistency.
Why Save Frosting?
Throwing away leftover frosting is like tossing flavor and effort in the trash.
Benefits of storing frosting:
- Saves time on your next bake
- Reduces food waste
- Allows you to make larger batches in advance
- Perfect for last-minute cake decorating or cupcake cravings
Whether it’s a few spoonfuls or a full bowl, proper storage is the key to keeping your frosting delicious and safe.
How Long Does Frosting Last?
| Frosting Type | Room Temp | Refrigerator | Freezer |
|---|---|---|---|
| Buttercream | 2 days | 1–2 weeks | 2–3 months |
| Cream cheese frosting | Not safe | 5–7 days | 1–2 months |
| Chocolate ganache | 2 days | 1 week | 3 months |
| Whipped cream frosting | Not safe | 1–2 days | Not recommended |
| Royal icing | 2–3 days | 1 month | Not necessary |
Note: Always label your containers with the date!
Best Containers for Storing Frosting
✅ Airtight containers – plastic or glass with tight lids
✅ Freezer-safe zip-top bags – great for space saving
✅ Piping bags – store in the fridge or freezer with the tip covered
✅ Plastic wrap – press directly against the surface before sealing
Avoid:
Containers with strong odors or open bowls — frosting absorbs surrounding smells easily.
How to Store Different Types of Frosting
1. American Buttercream
Made with butter, powdered sugar, and optional milk or cream.
Storage Tips:
- Store at room temperature for up to 2 days (if made without milk).
- Refrigerate in an airtight container for 1–2 weeks.
- Freeze for up to 3 months.
To reuse:
Bring to room temp, then rewhip with a mixer or spatula.
2. Swiss or Italian Meringue Buttercream
Made by heating egg whites and sugar, then whipping in butter.
Storage Tips:
- Keep in the fridge for up to 1 week.
- Freeze for 2–3 months.
To reuse:
Let come to room temperature, then whip until smooth. It may look curdled at first — keep whipping, and it will re-emulsify.
3. Cream Cheese Frosting
Delicious but more perishable due to dairy.
Storage Tips:
- Store in the fridge for 5–7 days.
- Freeze for up to 1–2 months.
To reuse:
Thaw in the fridge overnight. Stir or rewhip for smoothness.
Important:
Never leave out cream cheese frosting for more than 2 hours.
4. Chocolate Ganache
Made with chocolate and heavy cream.
Storage Tips:
- Store at room temperature (covered) for 2 days.
- Refrigerate for up to 1 week.
- Freeze for up to 3 months.
To reuse:
Let come to room temp or warm gently in short bursts in the microwave, stirring until smooth.
5. Whipped Cream Frosting
Very delicate — best used immediately.
Storage Tips:
- Refrigerate in an airtight container for up to 2 days.
- Not suitable for freezing — texture will break down.
To reuse:
Whip again briefly, but expect some volume loss.
Tip: Use stabilized whipped cream if you plan to store or pipe in advance.
6. Royal Icing
Made with powdered sugar and egg whites or meringue powder.
Storage Tips:
- Store in an airtight container at room temperature for up to 3 days.
- In the fridge, lasts up to 1 month.
To reuse:
Stir well or re-whip. If too thick, add a drop of water at a time.
How to Rewhip Frosting to the Right Texture
Cold frosting often becomes stiff or separated.
To bring it back to life:
- Let it come to room temperature — don’t rush this step.
- Whip it again with a hand or stand mixer until light and fluffy.
- If it’s too thick, add 1–2 teaspoons of milk or cream.
- If it’s too soft, chill it for 10–15 minutes, then whip again.
Tip: A stand mixer works best for large amounts, but a sturdy spatula will work in a pinch for small portions.
Can You Store Colored Frosting?
Yes! Frosting with food coloring stores just as well.
However, the color may deepen slightly over time.
Tip:
If you’re matching a specific color for a project, wait to color the frosting just before decorating.
How to Freeze and Thaw Frosting Properly
To freeze:
- Spoon frosting into an airtight container or bag
- Press out excess air
- Label with date and type of frosting
- Freeze flat if using zip-top bags
To thaw:
- Transfer to the fridge overnight
- Let sit at room temp until soft
- Rewhip as needed
Do not refreeze frosting after thawing.
Creative Ways to Use Leftover Frosting
If you’re not ready to decorate another cake, try one of these:
✅ Cake pops – mix frosting with cake crumbs and dip in chocolate
✅ Frosting sandwiches – spread between graham crackers or cookies
✅ Cupcake centers – pipe into the middle of cupcakes
✅ Toast topper – yes, buttercream on toast is delicious
✅ Dipping sauce – for pretzels, fruit, or donuts
✅ Freeze in small batches – use for quick decorations or messages later
When to Toss Frosting
Even frosting has a shelf life.
Signs it’s time to toss:
- Strange odor
- Separation or oiliness that doesn’t remix
- Discoloration
- Mold or grainy texture
- Stored too long (check the guide above)
When in doubt, don’t risk it.
Final Thoughts: Save Time and Waste Less
Storing leftover frosting isn’t just a convenience — it’s a baking skill.
With proper storage and handling, you can reuse frosting days or even months later without sacrificing quality or safety.
So next time you have extra buttercream or ganache, don’t toss it — save it, store it, and use it to make something sweet again.