French buttercream contains egg yolks that have been cooked via hot liquid sugar water. How long can I safely store this in an airtight container at 0ºC?

1 Answer 1


According to a recipe from Serious Eats, French buttercream can be refrigerated for up to 2 weeks and frozen for up to several months. For the best texture, warm to 72°F and re-whip in a stand mixer before use.

This is slightly at odds with the FDA recommendations suggesting that cooked egg dishes be refrigerated and used within 3-4 days. It is possible that something else in the buttercream inhibits microbial growth, allowing longer storage, but I don't want to speculate. To be conservative, you should follow the FDA guideline or freeze immediately.

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    The high-sugar and low-moisture environment is what inhibits bacterial growth. That's why it's safe to use on cakes which will be served and kept at room temperature for several days. (Not gonna lie, I will sooner microwave cake than eat cold frosting. If you're going to serve it out of the fridge, please stick to whipped cream...! T.T)
    – kitukwfyer
    Jun 27, 2020 at 18:03

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