Can Buttercream Frosted Cake Be Kept At Room Temperature For 4 Days?

Baking By newbeeatcakes Updated 1 Oct 2015 , 6:14am by Apti

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newbeeatcakes Posted 24 Sep 2015 , 7:43am
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If a cake has to be consumed on Monday afternoon, can I frost it with buttercream on Friday morning? I would like to keep it at room temperature, and not freeze it. I have read that the shelflife of a buttercream frosted cake is upto 3 days, hence the query. Mine will be consumed on the 4th day.


8 replies
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AAtKT Posted 24 Sep 2015 , 10:23am
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If this was for me at home... As long as it was covered I would still be eating it four days after making it...

If this was for someone else... I wouldn't have finished it three days before they pick it up without freezing it...

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newbeeatcakes Posted 24 Sep 2015 , 6:20pm
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Thanks AAtKT :-( . That puts me on a really tight deadline.

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cakesbycathy Posted 24 Sep 2015 , 6:35pm
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The best option  is to do the cake on Saturday or Sunday .

I put buttercream cakes in the fridge all the time for a couple of days when I have a lot of orders.  It will be fine in there.

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Apti Posted 25 Sep 2015 , 12:09am
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I'm with AAKt.  If it's for family, what's 4 days???  Give it the sniff test and if it passes and doesn't have any weird green colors, it's fine.

For other people:  I bake, tort, fill, wrap and freeze tiers up to 2 weeks in advance.  Pre-make twice as much buttercream as I think I will need (up to 2 weeks in advance), and freeze.   If I'm going to be using a lot of colors on my buttercream cake, I'll pre-mix the colors and put them in frosting bullets and freeze.  Here's a link on frosting  bullets:

Go to the 1:45 mark in the video to see the frosting bullet:

The night before I have to decorate I get all the supplies ready (mise en place), clean my work areas, and take the frozen stuff out to defrost over-night on the counter.  The following morning all I have to do is decorate and assemble and box up for delivery.

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Callicious Posted 25 Sep 2015 , 8:55am
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If I'm doing design work onto a buttercream cake, I bake close to delivery date, buttercream it and keep it covered in the fridge till ready to cover in fondant, then keep in a cool room in a box... If room is not cool enough (I'm lucky as my house is naturally cold), I have a fan blowing onto the box. It does not dry out the cake, as I've tested this as I was worried it might. I also place a muslin cloth on top of the box while fan is blowing, for extra protection. 

When I deliver, I ask the cake to be placed in as cool a place as possible till ready to be cut. The buttercream has always been fine. 

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sweetpea428 Posted 30 Sep 2015 , 8:53pm
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Apti, I recently discovered the bullets and love them, however, I found my colors seemed to separate a little over time. I've never frozen my icing, but do you not have to rewhip it before use? And do the colors stay mixed well? Thanks!

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newbeeatcakes Posted 30 Sep 2015 , 11:08pm
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Thank you so much everyone. 

The cake board I was using was large and couldnt have fit in my fridge. So I ended up ganaching the cake this time instead of using buttercream. Very useful tips for future though.

*Last edited by newbeeatcakes on 30 Sep 2015 , 11:15pm
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Apti Posted 1 Oct 2015 , 6:14am
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newbeeatcakes ~~ Glad you were able to find an alternate way to get the cake done!

sweetpea428 -- I use an American style buttercream recipe with 1/2 white shortening and 1/2 butter, powdered sugar, etc.  It freezes beautifully and the colors do not separate and if I'm using what's in the "bullets" it comes out just fine without any re-mixing.

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