Since homemade buttercream frosting has no preservatives in it, I'm wondering how and how long you store it. If you use a buttercream with butter and cream cheese, I know it needs to be kept refrigerated, but how long will it last in the fridge? If you make criscocream, can you keep it on the counter (not fridge), and if so, for how long?

I make Indydebi's buttercream receipe which uses milk. I've kept it at room tempature for up to two weeks. I just keep it in a bowl with a lid that seals.
Some wil say that because it contains milk it has to be refrigerated but that isn't so. There is a thread titled "icing" that you can read and it will answer any questions you have about refrigerating thie type of buttercream. Actually the only time I have had any issues with crusting buttercream is when it had been refrigerated. It's best if kept at room tempature.

I don't know about the cream cheese icings. I hate cream cheese icing so I never make it.

No matter what type of buttercream(american) smbc or itmb , i store left overs in an air tight container in my freezer. Tastes as good as the day i made it. I will throw it all away if i have not used in within 3 months.

Great! Thanks for your help!

AHow do you go about putting it back to room temp from the freezer to frost your cakes?

A

How do you go about bringing it to room temperature to frost your cakes?

I pull it out of the freezer the night before and store on the counter.  

AThanks ddaigle!

AGlad to find this thread. I am a new homemade frosting maker and I just made a homemade buttercream icing with Soymilk , powdered sugar and earth balance(dairy free butter). It tastes great, nice texture now, but party isn't until tomorrow. Should I put the cake in fridge overnight, or will it be fine on counter.....it is milk and dairy free. Thank you in advance :-)