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    Home » Baking Basics

    How to Store Common Baking Ingredients

    Published: Jan 5, 2020 · Last modified: Nov 9, 2022 by Leslie Kiszka / This post may contain affiliate links.

    How to Store (and How Not To Store) Baking Ingredients | Stress Baking
    How to Store (and How Not To Store) Baking Ingredients | Stress Baking
    How to Store (and How Not To Store) Baking Ingredients | Stress Baking
    How to Store (and How Not To Store) Baking Ingredients | Stress Baking
    How to Store (and How Not To Store) Baking Ingredients | Stress Baking

    Part 1 of my Baking Basics series: The best ways to store commonly used baking ingredients in the pantry, fridge and freezer to keep them as fresh as possible for the best baking results.

    California Closets White pantry corner with white stool

    An important part of successful baking is proper storage of your ingredients. The last thing you want to do is get ready to make a buttercream frosting for the gorgeous three layer cake you just made only to find that your heavy cream is rancid. If you want to make me cry… that’s how you make me cry.

    Below are a collection of charts with my most commonly used ingredients and their particular storage methods for reference so you too can avoid a spoiled ingredient disaster.

    A few baking ingredient storage tips

    • Generally speaking, the key to most things is to store ingredients in a cool, dark place away from temperature fluctuations and moisture.
    • When in doubt, store refrigerated items in the body of the fridge and not the door.
    • If you’re not sure how long you’ve had something, and/or there’s no date on the package, it’s time to toss it for a new one.
    • If you can’t read the expiration date on a package because it’s worn off… that’s a good sign it’s time to replace it.

    My favorite storage containers

    • OXO Good Grips 10-Piece Airtight Food Storage POP Containers
    • Hefty Slider Freezer Bags
    • Glad Press’n Seal Plastic Food Wrap
    • 1 Liter Glass Bottles with Stoppers
    Drawer full of spice jars

    Dry pantry staples

    IngredientMethod of storage
    Baking powderSealed in original packaging in a cool, dark, dry place.
    Baking sodaSealed in original packaging in a cool, dark, dry place, and away from spices or other foods with strong scents (as it absorbs odors).
    Candy meltsSealed in a cool, dark, dry place.
    Chocolate baking barsSealed in a cool, dark, dry place.
    Chocolate chipsSealed in a cool, dark, dry place.
    Cocoa powderAirtight container in a cool, dark, dry place.
    CornstarchSealed in original packaging in a cool, dark, dry place.
    Cream of tartarSealed in original packaging in a cool, dark, dry place.
    Espresso powderAirtight container in a cool, dark, dry place.
    FloursAirtight container in a cool, dry place.
    MarshmallowsSealed container in a cool, dry place.
    Marshmallow FluffSealed container in a cool, dry place.
    Salt, no additivesCovered container in a dry place, but not metal container as the salt would leach the metal.
    Salt, sea or fleur de selCovered container in a dry place, but not metal container as the salt would leach the metal.
    SpicesAirtight containers in a dark, dry place away from direct sunlight or moisture.
    SprinklesCovered container in a dry place.
    Sugar, coconutAirtight container in a cool, dry place.
    Sugar, granulated Airtight container in a cool, dry place.
    Sugar, light or dark brown Airtight container in a cool, dry place – store with a moist brown sugar bear to keep it soft!
    Sugar, powderedAirtight container in a cool, dry place.
    YeastUnopened: Sealed container in a cool, dry place.
    Opened: Sealed container in the fridge or freezer.

    Liquid pantry staples

    IngredientMethod of storage
    Broths (chicken, beef, vegetable)Sealed container in the fridge.
    Coconut milk Unopened container: Cool, dark place or in the fridge.
    Opened: Sealed container in fridge.
    Extracts (almond, mint, imitation vanilla, etc.)Sealed container in cool, dark place.
    HoneySealed container in a cool place, and do not store in metal container as it will oxidize.
    Maple syrup, realUnopened container: Cool, dark place or in the fridge.
    Opened: Sealed container in fridge.
    Milk, shelf stableUnopened container: Cool, dark place or in the fridge.
    Opened: Sealed container in fridge.
    Milk, sweetened condensedUnopened container: Cool, dark place or in the fridge.
    Opened: Airtight container in fridge.
    Molasses Sealed in a cool, dark, dry place.
    Oil, coconutSealed container. Will be liquid at warmer temperature and be solid at cooler temperature – neither is bad, just a matter of circumstance.
    Oil, vegetable or canolaSealed bottle (preferably made of tinted glass or stainless steel to keep light out) in a dark, cool place.
    Oil, extra virgin oliveSealed bottle (preferably made of tinted glass or stainless steel to keep light out) in a dark, cool place.
    Oil, non-stick spraySealed in a cool, dry place.
    Vanilla, pure extract Sealed bottle in a cool, dark place.

    Condiments

    ProductMethod of storage
    DressingsUnopened: Sealed bottle in a cool, dark place.
    Opened: Sealed bottle in the fridge.
    Hot sauceSealed container at room temperature.
    JamsUnopened: Sealed container in a cool, dark place.
    Opened: Sealed container in the fridge.
    JelliesUnopened: Sealed container in a cool, dark place.
    Opened: Sealed container in the fridge.
    MayonnaiseUnopened: Sealed container in a cool, dark place.
    Opened: Sealed container in the fridge.
    Mustard, yellow or groundUnopened: Sealed container in a cool, dark place.
    Opened: Sealed container in the fridge.
    Peanut butterSealed container in a cool, dark place or in the fridge.
    Sesame oilSealed container in a cool, dark place.
    Soy sauceSealed container in the fridge.
    Vinegar, any kindSealed container in a cool, dark place.
    Worcestershire sauceSealed container in the fridge.

    Dried goods

    ProductMethod of storage
    BreadcrumbsSealed container in a cool, dry place.
    Chia seedsSealed container in a cool, dark, dry place.
    Fruit (cranberries, figs, raisins, etc.)Sealed in a dry place. Moisture can cause them to clump together and/or become limp or soft.
    NutsAirtight container in a cool, dark place.
    OatsSealed container in a cool, dry place.
    Pasta, dried and boxedCovered container in a dry place.
    Rice, brownCovered container in a dry place.
    Rice, jasmineCovered container in a dry place.
    Rice, whiteCovered container in a dry place.
    Rice, wildCovered container in a dry place.
    Refrigerated items in a fridge door
    The above photo is for the sake of showing a collection of products – most are not actually stored in the fridge door.

    Refrigerated

    Like I mentioned at the top of the page, when it doubt, store items in the body of the fridge and not the door.

    What’s safe for the fridge door, then? Condiments, soda, sports drinks, and other foods and beverages that can hold up to temperature fluctuations.

    ProductMethod of storage
    BaconUnopened: Vacuum-sealed bag in the fridge.
    Opened: Sealed bag in fridge.
    ButterWrapped tightly in the fridge.
    ButtermilkSealed container in the back of the fridge.
    Cheese, hardWrapped tightly in the fridge.
    Cheese, softWrapped tightly in the fridge.
    Cream cheeseWrapped tightly in the fridge.
    EggsIn carton in fridge.
    Heavy creamSealed container in the fridge.
    Mascarpone cheeseSealed container in the fridge.
    Milk, dairySealed container in the back of the fridge.
    Milk, non-dairy (refrigerated)Sealed container in the fridge.
    Milk, non-dairy (not refrigerated)Sealed container in a cool dark place.
    Sour creamSealed container in the fridge.
    Drawer of freezer full of various foods

    Frozen

    ProductMethod of storage
    BaconUnopened: Vacuum-sealed bag in the freezer.
    Opened: Sealed bag in freezer.
    Cool WhipSealed container in the freezer, and can be thawed in the fridge for use.
    FruitsSealed container/bag in the freezer.
    Ice creamAirtight container in the back of the freezer. Ideally, also wrapped in plastic wrap for extra protection from freezer burn.
    Phyllo doughTightly wrapped in the freezer, and can be thawed in the fridge, then brought to room temperature for use.
    Pie crustTightly wrapped and in a plastic bag in the fridge. Thaw in the fridge, then brought to room temperature for use.
    Frozen vegetablesSealed container/bag in the freezer.

    Product Recommendations

    Image of OXO Storage Containers

    OXO Storage Containers

    Buy Now →
    Image of Glass Bottles with Stoppers

    Glass Bottles with Stoppers

    Buy Now →
    Image of Linen Bowl Covers

    Linen Bowl Covers

    Buy Now →
    Image of Reusable Storage Bags

    Reusable Storage Bags

    Buy Now →
    Image of Rubbermaid Storage Containers

    Rubbermaid Storage Containers

    Buy Now →
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    I hope this helps! Are there any questions about storing ingredients that I didn’t answer? Let me know in the comments below!

    Other content in the Baking Basics series:

    • How to Make a Lemon Twist Garnish
    • How to Store Leftover Champagne
    • How to Make Simple Syrup
    • How To Freeze Cookie Dough
    • What is “stress baking”?
    • How to Make Buttermilk
    • Sprinkles 101: The different types of sprinkles and how to use them
    • How to Ship Cookies in the Mail
    • How to Make Cake Flour
    • Why You Mix Dry and Wet Ingredients Separately
    • How to Make Muffin Liners Out of Parchment Paper
    • Flour 101: How to Use Different Types of Flour
    • What Room Temperature Butter Means (and why it’s important)
    • How to Convert Temperatures from Fahrenheit to Celsius
    • How to Clean Your Silicone Mats
    • How to Calibrate Your Oven for Better Baking Results
    • Volume Conversions for Baking Recipe Ingredients
    • Baking Pan Conversions Made Easy
    • How to Measure Ingredients for Baking
    • Shelf Life of Common Baking Ingredients
    • How to Store Common Baking Ingredients
    • Introducing the Baking Basics Series
    • Essentials for Hosting a Stress-Free Thanksgiving
    • Baking Tips: 5 Steps You Should Never Skip
    • How to Store Fresh Fruit
    • 25+ Holiday Baking Tips
    • How to Make Shredded Chicken

    More Baking Basics

    • How to Make a Lemon Twist Garnish
    • How to Store Leftover Champagne
    • How to Make Simple Syrup
    • How To Freeze Cookie Dough
    Leslie Kiszka in a red dress

    About Leslie

    I'm the hot mess behind every recipe you see here! I use baking as an outlet for relieving stress and anxiety to provide you with approachable homemade recipes and a little humor, for good measure.

    learn more about Leslie →

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    1. Leanne

      January 06, 2020 at 4:10 pm

      It’s so awesome that you put all this together Leslie! Super helpful, and I can definitely see myself referring to these lists. Looking forward to the rest of the series!

      Reply
      • Leslie Kiszka

        January 06, 2020 at 4:18 pm

        I’m so glad!

        Reply
    2. David PR

      January 05, 2020 at 11:04 am

      This promises to be a very helpful series. Thanks for putting it together.

      Reply
      • Leslie Kiszka

        January 05, 2020 at 11:06 am

        I’m so glad you’ll find it helpful – let me know if there’s more information I can provide as you go through them!

        Reply

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