Does Whipped Icing Need to be Refrigerated?

Does Whipped Icing Need to be Refrigerated?

Whipped icing is a popular topping for cakes, cupcakes, and other desserts. Its light, fluffy texture makes it an appealing alternative to denser buttercream frostings. But there is some confusion around whether whipped icing needs to be refrigerated for food safety or if it can be left out at room temperature. In this post, we’ll take a close look at whipped icing and give guidance on proper storage based on FDA food safety principles.

What is Whipped Icing?

Whipped icing, also called whipped topping or creamy frosting, is made by whipping icing ingredients to incorporate air and create a light, smooth texture. The basic ingredients are:

  • Sugar – Granulated white sugar is most common, but powdered sugar can also be used. The sugar adds sweetness and structure.
  • Fats – Usually butter or shortening, but whipped icing can also be made with cream cheese or other oils. The fat contributes to the creamy texture.
  • Milk/Cream – Dairy provides additional fat for fluffiness. Non-dairy substitutes like coconut milk also work.
  • Egg whites – Whipping egg whites is the key to creating volume. The proteins in egg whites unravel when beaten, trapping air bubbles to add lift.
  • Flavorings – Vanilla, chocolate, lemon, etc. Customize the taste.

Optional mix-ins like spices or fruit can be added too. The ingredients are whipped with an electric mixer until light and fluffy. The foam structure comes from incorporated air and unraveled proteins.

orange cupcakes

Does Whipped Icing Require Refrigeration?

So do those whipped up ingredients need to head straight to the fridge? The answer depends on the specific ingredients used:

Icing with Raw Eggs

Any icing made with raw egg whites or yolks should always be refrigerated. Raw eggs carry a risk of salmonella contamination, and cooling is necessary to minimize bacterial growth.

Even though the eggs are beaten into the icing, the CDC warns that eggs infected with salmonella do not usually look, smell, or taste different from other eggs. So you can’t judge by appearance. Refrigeration under 40°F is required for safety.

Icing Without Raw Eggs

Many modern whipped icing recipes call for pasteurized egg products instead of raw eggs. Pasteurized eggs have been heat treated to destroy salmonella and other pathogens if present.

The FDA confirms that pasteurized egg products like liquid eggs or egg whites are safer:

“Refrigerate pasteurized egg products until preparing your recipe, then handle them carefully. Pasteurized egg products can be used without concern for raw eggs in recipes that call for raw or undercooked eggs.”

So whipped icings made with pasteurized eggs do NOT need refrigeration and can be left at room temperature. This gives more flexibility for transporting and decorating cakes or cupcakes without using a fridge.

Icings without any egg products at all can also generally stay unrefrigerated. Common options are:

  • Powdered egg whites – Dehydrated and pasteurized.
  • Meringue powder – Contains pasteurized egg whites.
  • Non-dairy icings – Often use vegetable shortening instead of butter and no eggs.

Storing Whipped Icing

Follow these tips for storing whipped icings safely:

  • Icings with raw eggs should be refrigerated until ready to use and discarded after 2 days. Use immediately after preparation.
  • For icings with pasteurized eggs or no eggs, refrigeration is optional. Store in a sealed container at room temperature for up to 5 days.
  • Refrigeration can help all icings stay fresher longer. Keep refrigerated icings for 3-4 days.
  • Bring icings to room temperature before decorating for best consistency.
  • Discard any icing that smells unpleasant or shows mold growth.
  • Leftover canned icing can be refrigerated for up to 3 months once opened.

Key Takeaways

  • Whipped icings made with raw eggs must be refrigerated for safety and stored for no more than 2 days.
  • Icings using pasteurized eggs or no eggs do not require refrigeration and can be left out at room temperature.
  • For best quality and food safety, refrigerate all icings after decorating and promptly discard leftovers after 2-4 days.

Following basic food safety guidelines for egg products allows you to whip up light, delectable icings to decorate desserts for your next special occasion. With proper handling and storage, you can feel confident your creations will be safe to enjoy.

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Its me - Dale – a former restaurant manager turned food safety advocate. With years of experience ensuring the highest standards in busy London eateries, I'm here to bring those professional secrets into your home, making food safety simple and enjoyable.
The information on The Food Safety Dad is provided for educational purposes only and is not intended as medical advice. Always consult with a healthcare professional before making any health-related decisions.