How Long Can You Keep Bc

Decorating By madgeowens Updated 8 Jan 2013 , 9:39pm by Lolli3285

madgeowens Posted 30 Jul 2010 , 3:19am
post #1 of 13

How long can you keep butter cream if it is refrigerated?? I mean ther is really nothing in it to spoil that I can think of??? Any idea??

12 replies
madgeowens Posted 30 Jul 2010 , 4:28am
post #2 of 13

No one knows???

matthewkyrankelly Posted 30 Jul 2010 , 4:57am
post #3 of 13

Different answers to different recipes. Some are days. Some are weeks.

mamawrobin Posted 30 Jul 2010 , 4:58am
post #4 of 13

Madge..I just don't know. I have kept Indydebi's bc on the counter for up to 2 weeks without refrigerating....but I've never had any to make it long enough to refrigerate or freeze. Thought I'd give your thread a 'bump' maybe someone will know and answer. thumbs_up.gif

madgeowens Posted 30 Jul 2010 , 5:01am
post #5 of 13

I made a ton of it last time, and its been in the refrigerator and I wanted to know if I can use it lol....guess I am not getting an answer and will have to chuck it. All thats in it is butter shortening and sugar....and flavorings, can't see what is going to make it bad but thought I would check in here for an answer....thanks for helpin

CWR41 Posted 30 Jul 2010 , 5:30am
post #6 of 13


Taste it... you'll definitely know when it's bad and if/when to throw it out.

If the shortening goes rancid, the buttercream won't smell sweet and it will leave a slimy taste on your tongue.

Think of all of the 1st anniversary tiers that are in freezers for a year... the buttercream is good for at least a year when frozen.

If you purchase buttercream from Sam's or the like, the expiration label says something like 4-6 months at room temperature... so get it refrigerated before that many months have passed.

At one of the bakeries I used to work at, we knew exactly when it was really time to throw stuff out from the walk-in coolers because it puffs up and literally explodes the lids off from the buckets and drips down to the floor!

I'd say, if your containers in the fridge aren't exploding, it tastes and smells sweet, go ahead and use it for yourself or your family. If it's really old and for a wedding cake or a customer, make a fresh batch. Hope this helps!

Katie1985 Posted 30 Jul 2010 , 5:50am
post #7 of 13

my wilton teacher said it lasts two weeks in the refrigerator, but im thinking she was probably refering to the wilton recipe. I'm not sure how that would differ with other recipes. I'm with CWR41 though, taste it!

mamawrobin Posted 30 Jul 2010 , 6:20am
post #8 of 13
Originally Posted by Katie1985

my wilton teacher said it lasts two weeks in the refrigerator, but im thinking she was probably refering to the wilton recipe. I'm not sure how that would differ with other recipes. I'm with CWR41 though, taste it!

Even Wilton should be good at room temperature for two weeks. Much longer than that in the fridge.

klangl Posted 30 Jul 2010 , 6:33am
post #9 of 13

I'm with the taste it crowd! I do know that I personally don't like the taste of the buttercream if its been in the fridge a while, it tends to take in the other odors of the fridge, even if it was in a sealed container..
I attended a wedding years ago and the the icing on the cake tasted really bad, like it had an onion flavor to it, come to find out when I was talking to the cake decorator, she said she had made all the icing up weeks in advance, just for this cake, she was also doing the catering and she diced up all the onions and veggies for the dips and sauces as well, they all hung out in the same refrigerator for a while.

PiccoloChellie Posted 30 Jul 2010 , 6:40am
post #10 of 13

I had some in the fridge for 2 wasn't much and kinda got lost in the dark depths on the bottom shelf in the back (you know how that goes, right?). Slapped it on a handful of extra cupcakes I had - the fella and I ate them and it was still good. thumbs_up.gif

How long has it been in the fridge, Madge? A week or two and I wouldn't bat an eye. Longer than that and I personally would make a fresh batch if it's for a paid client.

SugarFrosted Posted 30 Jul 2010 , 7:42am
post #11 of 13

I make about 10 gallons at a time and freeze it in half gallon tubs. It lasts for months in the freezer and a long time in my frosting fridge. Temp is near freezing in there, like 34F.

madgeowens Posted 31 Jul 2010 , 5:05am
post #12 of 13

It was from mid july, so I tossed it and made fresh...wish I would have tasted it thought just to know haha.....oh well...thanks for all your input....I am a hobby baker, don't sell cakes.besides this was for my grand baby who turned 11 haha....she would eat my bc if it was a year old in the fridge haha.......better to be safe though, so I tossed it

Lolli3285 Posted 8 Jan 2013 , 9:39pm
post #13 of 13

Try using a vaccum sealer as it really extends the life of everything.  I also vaccum seal my fondant and gum paste so that it doesn't dry out and keeps longer.  Just thought I'd let you know.

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