How to Store Common Baking Ingredients

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.

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
• 6 ounce Clear Glass Jars with Lids
• 1 Liter Glass Bottles with Stoppers

Dry pantry staples

Ingredient	Method of storage
Baking powder	Sealed in original packaging in a cool, dark, dry place.
Baking soda	Sealed in original packaging in a cool, dark, dry place, and away from spices or other foods with strong scents (as it absorbs odors).
Candy melts	Sealed in a cool, dark, dry place.
Chocolate baking bars	Sealed in a cool, dark, dry place.
Chocolate chips	Sealed in a cool, dark, dry place.
Cocoa powder	Airtight container in a cool, dark, dry place.
Cornstarch	Sealed in original packaging in a cool, dark, dry place.
Cream of tartar	Sealed in original packaging in a cool, dark, dry place.
Espresso powder	Airtight container in a cool, dark, dry place.
Flours	Airtight container in a cool, dry place.
Marshmallows	Sealed container in a cool, dry place.
Marshmallow Fluff	Sealed container in a cool, dry place.
Salt, no additives	Covered container in a dry place, but not metal container as the salt would leach the metal.
Salt, sea or fleur de sel	Covered container in a dry place, but not metal container as the salt would leach the metal.
Spices	Airtight containers in a dark, dry place away from direct sunlight or moisture.
Sprinkles	Covered container in a dry place.
Sugar, coconut	Airtight 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, powdered	Airtight container in a cool, dry place.
Yeast	Unopened: Sealed container in a cool, dry place. Opened: Sealed container in the fridge or freezer.

Liquid pantry staples

Ingredient	Method 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.
Honey	Sealed container in a cool place, and do not store in metal container as it will oxidize.
Maple syrup, real	Unopened container: Cool, dark place or in the fridge. Opened: Sealed container in fridge.
Milk, shelf stable	Unopened container: Cool, dark place or in the fridge. Opened: Sealed container in fridge.
Milk, sweetened condensed	Unopened container: Cool, dark place or in the fridge. Opened: Airtight container in fridge.
Molasses	Sealed in a cool, dark, dry place.
Oil, coconut	Sealed container. Will be liquid at warmer temperature and be solid at cooler temperature – neither is bad, just a matter of circumstance.
Oil, vegetable or canola	Sealed bottle (preferably made of tinted glass or stainless steel to keep light out) in a dark, cool place.
Oil, extra virgin olive	Sealed bottle (preferably made of tinted glass or stainless steel to keep light out) in a dark, cool place.
Oil, non-stick spray	Sealed in a cool, dry place.
Vanilla, pure extract	Sealed bottle in a cool, dark place.

Condiments

Product	Method of storage
Dressings	Unopened: Sealed bottle in a cool, dark place. Opened: Sealed bottle in the fridge.
Hot sauce	Sealed container at room temperature.
Jams	Unopened: Sealed container in a cool, dark place. Opened: Sealed container in the fridge.
Jellies	Unopened: Sealed container in a cool, dark place. Opened: Sealed container in the fridge.
Mayonnaise	Unopened: Sealed container in a cool, dark place. Opened: Sealed container in the fridge.
Mustard, yellow or ground	Unopened: Sealed container in a cool, dark place. Opened: Sealed container in the fridge.
Peanut butter	Sealed container in a cool, dark place or in the fridge.
Sesame oil	Sealed container in a cool, dark place.
Soy sauce	Sealed container in the fridge.
Vinegar, any kind	Sealed container in a cool, dark place.
Worcestershire sauce	Sealed container in the fridge.

Dried goods

Product	Method of storage
Breadcrumbs	Sealed container in a cool, dry place.
Chia seeds	Sealed 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.
Nuts	Airtight container in a cool, dark place.
Oats	Sealed container in a cool, dry place.
Pasta, dried and boxed	Covered container in a dry place.
Rice, brown	Covered container in a dry place.
Rice, jasmine	Covered container in a dry place.
Rice, white	Covered container in a dry place.
Rice, wild	Covered container in a dry place.

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.

Product	Method of storage
Bacon	Unopened: Vacuum-sealed bag in the fridge. Opened: Sealed bag in fridge.
Butter	Wrapped tightly in the fridge.
Buttermilk	Sealed container in the back of the fridge.
Cheese, hard	Wrapped tightly in the fridge.
Cheese, soft	Wrapped tightly in the fridge.
Cream cheese	Wrapped tightly in the fridge.
Eggs	In carton in fridge.
Heavy cream	Sealed container in the fridge.
Mascarpone cheese	Sealed container in the fridge.
Milk, dairy	Sealed 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 cream	Sealed container in the fridge.

Frozen

Product	Method of storage
Bacon	Unopened: Vacuum-sealed bag in the freezer. Opened: Sealed bag in freezer.
Cool Whip	Sealed container in the freezer, and can be thawed in the fridge for use.
Fruits	Sealed container/bag in the freezer.
Ice cream	Airtight container in the back of the freezer. Ideally, also wrapped in plastic wrap for extra protection from freezer burn.
Phyllo dough	Tightly wrapped in the freezer, and can be thawed in the fridge, then brought to room temperature for use.
Pie crust	Tightly wrapped and in a plastic bag in the fridge. Thaw in the fridge, then brought to room temperature for use.
Frozen vegetables	Sealed container/bag in the freezer.

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 Shredded Chicken
• Introducing the Baking Basics Series
• How to Store Common Baking Ingredients
• Shelf Life of Common Baking Ingredients
• How to Measure Ingredients for Baking
• Baking Pan Conversions Made Easy
• Volume Conversions for Baking Recipe Ingredients
• How to Calibrate Your Oven for Better Baking Results
• How to Clean Your Silicone Mats
• How to Convert Temperatures from Fahrenheit to Celsius
• What Room Temperature Butter Means (and why it’s important)
• Flour 101: How to Use Different Types of Flour
• How to Make Muffin Liners Out of Parchment Paper
• Why You Mix Dry and Wet Ingredients Separately