How to Store Common Baking Ingredients

Part 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 the 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

Dry pantry staples

Ingredient	Method of storage
Baking powder	Sealed in the original packaging in a cool, dark, dry place
Baking soda	Sealed in the 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 the original packaging in a cool, dark, dry place
Cream of tartar	Sealed in the 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 a metal container as the salt would leach the metal
Salt, sea or fleur de sel	Covered container in a dry place, but not a 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 the fridge.
Extracts (almond, mint, imitation vanilla, etc.)	Sealed container in a cool, dark place.
Honey	Sealed container in a cool place, and do not store in a metal container as it will oxidize.
Maple syrup, real	Unopened container: Cool, dark place, or in the fridge. Opened: Sealed container in the fridge.
Milk, shelf-stable	Unopened container: Cool, dark place, or in the fridge. Opened: Sealed container in the fridge.
Milk, sweetened condensed	Unopened container: Cool, dark place, or in the fridge. Opened: Airtight container in the fridge.
Molasses	Sealed in a cool, dark, dry place.
Oil, coconut	Sealed container. Will be liquid at a warmer temperature and be solid at a 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 in 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 tolerate to temperature fluctuations.

Product	Method of storage
Bacon	Unopened: Vacuum-sealed bag in the fridge. Opened: Sealed bag in the 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 the 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.
Yogurt	Sealed container in the back of the fridge.

Frozen

Product	Method of storage
Bacon	Unopened: Vacuum-sealed bag in the freezer. Opened: Sealed bag in the 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.

Product Recommendations

OXO Storage Containers

Buy Now →

Glass Bottles with Stoppers

Buy Now →

Linen Bowl Covers

Buy Now →

Reusable Storage Bags

Buy Now →

Rubbermaid Storage Containers

Buy Now →

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