Your pantry keeps many of your essential cooking ingredients safe and organized, but when it comes to baking ingredients, there’s another place in your home that can do the trick: the freezer. Storing baking essentials in your freezer is a great way to extend their shelf life and prevent bugs from getting into your prized ingredients. Here are a few baking essentials that you can keep in your freezer (and here are a few products to help you with freezer storage).
Claire Krieger/Taste of Home
All-Purpose Flour
How long it lasts: Two years
How to store flour: Transfer it to an airtight container and freeze.
Flour is necessary for almost any baking recipe from brownies to cakes to scones. Unfortunately, we’re not the only ones who think it’s yummy. All flours are attractive to pantry bugs, like mites and moths. Storing your flour in the freezer keeps it away from bugs. Plus, it makes your flour last longer.
Butter
How long it lasts: Up to a year
How to store butter: Leave butter sticks in their original wrappers, then place them in the freezer.
Butter contains oils, which means it goes bad faster than many other baking ingredients on this list. Thankfully, you can extend your butter’s shelf life by transferring it to the freezer. Butter sticks should last up to a year when frozen. Bonus: Freezing your butter gives you a head start when working with pastries.
Fresh Fruit
How long it lasts: Up to a year
How to store fresh fruit: Place berries in a plastic resealable bag and freeze. You can freeze bananas whole.
Fruit can be added to breads, muffins, pastries, you name it. But if you buy your fruit in bulk, or want to save fruits past their season, you can freeze them up to a year in freezer-safe bags.
Nuts
How long it lasts: Two years
How to store nuts: Keep unopened bags in the freezer or transfer open packages into freezer-safe bags or containers.
Nuts are ripe with oils that will spoil quickly if left out at room temperature for an extended time (think several months). Prevent nuts from going rancid and keep them tasting fresh by popping them in the freezer.
Yeast
How long it lasts: Two years
How to store baking powder: Keep it in its original packaging and place it in the freezer.
Yeast is one of the most important ingredients if you want to make your own bread at home. Inactive yeast can lead to flat loaves and sad hearts, but keeping your yeast in the freezer can extend its shelf life by up to six months.
Dried Fruit
How long it lasts: 18 months
How to store dried fruits: Keep them in their original bags, then place them in the freezer. You can store them in the pantry as well, where they’ll last about a year.
Like fresh fruit, dried fruits are great additives to many of your baking staples, from waffles to scones. Place bags of dried fruit in the freezer, sealed tight with a vacuum sealer or rubber band and store them for up to 18 months.
Eggs
How long they last: Up to a year
How to store eggs:Â Do not store eggs in the shell in the freezer. Instead, crack them, beat them and store in an airtight container.
Believe it or not, you can freeze eggs! Once beaten, you can freeze eggs. Defrost and use as normal. You can freeze in single-egg portions for easy baking (or if you freeze several, keep in mind that three tablespoons of beaten eggs equal one egg). Just be sure to use them the same day you thaw them.
Baking Soda
How long it lasts: Forever
How to store baking soda: Keep it in its box and place it in the freezer. Once it’s been opened, store in an airtight container and keep in the freezer.
Baking soda has so many uses around the house, but if you predominately use this ingredient for baking, keep it stored in an airtight container in the freezer to keep it from absorbing odors from other foods.
Almond Flour
How long it lasts: Two years
How to store almond flour: Store in an airtight bag or container.
Almond flour is a necessity if you love making macarons at home. Keeping almond flour in the freezer keeps it fresh, it keeps bugs out and it helps prevent clumping, which is a nightmare to work with when you’re making macarons.
Semolina Flour
How long it lasts: Two years
How to store semolina flour:Store in an airtight bag or container.
Love the taste of homemade pasta? You’ll need to stock up on semolina flour, which is a specialty flour made from durum wheat. It’s perfect for making your own pasta or dusting the outside of homemade pizza dough.
Milk
How long it lasts: Six months
How to store milk: Freeze milk in an airtight container that gives it room to expand.
Yes, you can freeze milk! The key to freezing milk is pouring out enough to give the liquid room to expand in the freezer. You can transfer to mason jars or airtight containers that allow for expansion, just make sure you leave plenty of room. Our favorite way to freeze milk? Pop it in ice cube trays. This way you only need to defrost what you need instead of a large container full.
Heavy Cream
How long it lasts: Up to four months
How to store heavy cream: Pour heavy cream into freezer-safe containers and store. Alternatively, you can pour heavy cream into ice cube trays and freeze.
Heavy cream is wonderful for whipped toppings and cream-based desserts. You can freeze heavy cream for several months past its expiration date, just make sure you freeze it in a container that allows for expansion. Don’t store it in its paper container, as it will cause a huge mess when thawing.
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There are some baking ingredients better left in the pantry (like baking powder and chocolate), but for the most part, you can extend the shelf life of your favorite baking staples by properly storing them in the freezer. Just make sure you thaw them slowly and carefully before use!
Ideas for Your Next Baking Project
Mini Blueberry Tarts
I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you'd like, sprinkle the tops with coarse sugar for a beautiful finishing touch.—Allison Bell, Hillsdale, New Jersey
Go to Recipe
FocacciaFocaccia is one of my favorite bread recipes. It's one of the least labor-intensive since there isn't any kneading. The dough is very wet, which is perfect for a tender, yet chewy, bread with a very distinct salt bite. —James Schend,
Taste of Home Deputy Editor
Olive Oil CakeA good olive oil cake isn't overly sweet, so it can just as easily be a breakfast treat or an afternoon snack as it can be a dessert. —Lisa Kaminski, Wauwatosa, Wisconsin
Lemon Chess PieThis bright and creamy lemon chess pie cuts beautifully and has a smooth texture. It’s one of my favorites. —Hannah LaRue Rider, East Point, Kentucky
Pennsylvania Dutch Potato DoughnutsMy relatives have been making these tasty doughnuts for years. The potatoes keep them moist, and the glaze provides just the right amount of sweetness. —Marlene Reichart, Leesport, Pennsylvania
Jewish Chocolate Chip Mandel BreadThis traditional Jewish mandel bread recipe has been passed down in my family for four generations. It tastes wonderful with a cup of coffee, hot cocoa or milk. —Monica Schnapp, Irvine, California
Cranberry Spritz CookiesHere’s a sure standout on your treat tray. The cheery cookies get their bright-pink color from cranberry-flavored gelatin.
Cherry Chocolate Marble CakeCherries and chocolate are natural partners that make desserts such as this simply scrumptious! The marbled effect is easily achieved by layering the two contrasting batters. —Sandra Campbell, Chase Mills, New York
Rosemary-Lemon Shortbread Sandwich CookiesThese beautiful shortbread sandwich cookies are always a welcome addition to our annual ladies holiday tea luncheon. The distinctive rosemary flavor, paired so well with the tangy lemon curd, has made them a favorite in our group for years! —Jamie Jones, Madison, Georgia
Plum & Hazelnut PieMy mom taught me about Italian prune plums and pie. Sprinkling the crust with ground hazelnuts gives it a luscious flavor and also keeps it from getting soggy. —Trisha Kruse, Eagle, Idaho
Chocolate-Hazelnut Magic BarsThis hazelnut bar recipe puts a Nutella spin on the classic magic bar! Drizzle melted Nutella spread on top for extra flair. —
James Schend,
Taste of Home Deputy Editor
Giant Molasses CookiesMy family always requests these soft molasses cookies. These chewy cookies are also great for shipping as holiday gifts or to troops overseas. —Kristine Chayes, Smithtown, New York
Tiramisu CookiesThese tiramisu cookies bring out the delicious flavors of tiramisu, sandwich-style. Pack these treats in a decorative container for an easy edible hostess gift. —
Taste of Home Test Kitchen
Soft Garlic BreadsticksI rely on a bread machine to mix the dough for this buttery garlic breadsticks recipe that is mildly seasoned with garlic and basil. I like to use this dough when making pizza, too. —Charles Smith, Baltic, Connecticut
Chocolate Chip Cranberry BreadThis cranberry bread is tender and moist. The first time I made it, it immediately became a favorite for the fall and winter holidays. The tart cranberries complement the sweet chocolate so well.—Jessica Hornaday, Nampa, Idaho
Meringue Shells with Lemon CurdWe love a dazzling dessert of meringue shells filled with sunny lemon curd. It’s sweet and tart, crunchy and fluffy. Top this lemon curd dessert with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin
Zucchini Walnut CakeWhat gardener doesn't have extra zucchini? When it is abundant, I shred and freeze plenty so I have it on hand to bake this moist zucchini cake with walnuts all year long. The cream cheese frosting is yummy, and the big panful always goes fast at a picnic or potluck. —Marie Hoyer, Hodgenville, Kentucky
Mexican Chocolate Walnut-Cherry BiscottiI love to combine flavors and spices from different cultures. These cookies have ground cinnamon in them, which is a classic flavor in Mexican chocolate. They are very crunchy and are loaded with maraschino cherries and toasted walnuts. —Nancy C. Evans, Phoenix, Arizona
Chocolate BabkaI love this chocolate babka. It's a rewarding recipe for taking the next step in your bread baking. Even if it's slightly imperfect going into the oven, it turns out gorgeous. Look at those swirls! —Lisa Kaminski, Wauwatosa, Wisconsin
Cherry Hand PiesThere's nothing better than a sweet, from-scratch delight like traditional cherry pie. These precious little hand pies always go fast when I sell them at my pie bakery! —Allison Cebulla, Milwaukee, Wisconsin
Banana Bundt CakeThis absolutely scrumptious banana Bundt cake needs no icing, just a dusting of confectioners' sugar. Even though the recipe has been a family secret for years, I'm delighted to share it with my fellow home cooks. —Oma Rollison, El Cajon, California
Pink Velvet CupcakesMy daughter loves all things pink, so this recipe was just right for her birthday. Even my teenage son (not a fan of pink) ate his share, too. —Paulette Smith, Winston-Salem, North Carolina
Wyoming Cowboy CookiesThese cookies are very popular here in Wyoming. Mix up a batch for your crew and see why! —Patsy Steenbock, Shoshoni, Wyoming
Peach and Berry CobblerThis is one of my favorite summer recipes because it features peaches and berries that are in season, but it is just as delicious with frozen fruit. The quick biscuit topping brings it all together. —Lauren McAnelly, Des Moines, Iowa
Best Ever Crescent RollsMy daughter and I have cranked out dozens of these homemade crescent rolls. It’s a real team effort. I cut the dough into pie-shaped wedges; she rolls them up. —Irene Yeh, Mequon, Wisconsin
Snickerdoodle CheesecakeMy maternal grandmother preferred sewing and quilting to cooking and baking, but there were some things that she cooked and baked really well. She was the only person I knew who made snickerdoodles, simple but yummy cookies that I've always enjoyed. Since cheesecake is my very favorite dessert, I couldn't resist coming up with one that re-creates those flavors. I think of my grandmother each time I make it! Sometimes I'll drizzle the slices with maple syrup. —Lisa Varner, El Paso, Texas
Blueberry Banana BreadBlueberries and bananas combine in these tender, golden loaves. Whether you enjoy a slice as a snack or for breakfast, this bread is so flavorful, you won't need butter. —Sandy Flick, Toledo, Ohio
Chocolate Hazelnut BrowniesToasted nuts, Nutella and liqueur transform fudgy homemade brownies into a hazelnut-lover’s dream. They’re perfect for a casual meal on Christmas Eve or as a yummy gift.
Pineapple Coconut Upside-Down CakeThis recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean—I have so many fun memories. —Stephanie Pichelli, Toronto, Ontario
Mini Chocolate Chip Sandwich CookiesI love baking cookies to give as gifts to my family and friends. I created this recipe for my annual holiday cookie platter and it received rave reviews from both children and adults. If the buttercream doesn't come together after all of the butter has been incorporated, add some shortening one tablespoon at a time until the mixture starts to transform. —Julie Thomas, Saukville, Wisconsin
Fudgy Layered Irish Mocha BrowniesMy husband and I are big fans of Irish cream, so I wanted to incorporate it into a brownie. I started with my mom's brownie recipe, then added frosting and ganache. These decadent treats are the result, and we really enjoy them! —Sue Gronholz, Beaver Dam, Wisconsin
Pina Colada Zucchini BreadAt my husband's urging, I entered this recipe at the Pennsylvania Farm Show—and won first place! You'll love the cakelike texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania
Ginger-Glazed Lemon BundtTangy ginger, tart lemon and puckery cranberries make this melt-in-your-mouth cake as crisp—and gorgeous—as autumn. —Taste of Home Test Kitchen
Gooey Butter CakeA friend gave me a quick version of this gooey butter cake recipe using a cake mix, but I prefer baking from scratch, so I came up with my own. My family can't get enough! The middle will sink a little; this is normal. This dessert is delicious served warm or cold. —Cheri Foster, Vail, Arizona
Dutch-Oven Raisin Walnut BreadOn a cold day, nothing is better than a warm, crusty Dutch oven raisin bread filled with walnuts. —Catherine Ward,
Taste of Home Prep Kitchen Manager
Apple Stack CakeMy mom loved to bake this sky-high apple stack cake. Layer the apple goodness two days before serving. Later, a dusting of confectioners' sugar is the only topping you'll need. —LeVa Clement, Jackson, Missouri
Sour Cream & Cheddar BiscuitsHere's my go-to recipe for biscuits. Brushing them with the garlic-butter topping before baking seals the deal! —Amy Martin, Vancouver, WA
Frosted Chocolate Chip CheesecakeHeavenly is a good description for this chocolate chip cheesecake, conveniently made a day ahead. When I don’t have a candy bar on hand, I melt 3/4 cup chocolate chips to use in the frosting. —Arlene Butler, Ogden, Utah
Chocolate Chunk Walnut BlondiesPut a stack of these beauties out at a potluck and you'll find only crumbs on your platter when it's time to head home. Everyone will be asking who made those scrumptious blondies, so be sure to bring copies of the recipe! —Peggy Woodward,
Taste of Home Senior Food Editor
Raspberry Moscow Mule CakeThis Moscow mule cake is my favorite cake I've ever made from scratch. It's so moist and flavorful, and it reminds me of my favorite cocktail. —Becky Hardin, St. Peters, Missouri
Spiced Rum and Pear CakeThe flavors in this cake really make it stand out as a special-occasion dessert. With raisins, fresh sweet pear chunks, rich spices, crunchy walnuts and rum, it's a fine finale for your holiday spread. If you don't cook with alcohol, try substituting apple juice for the rum—it will still be delicious! —Julie Peterson, Crofton, Maryland
Rustic Cranberry TartsI like to serve colorful desserts for gatherings with family and friends. These beautiful tarts are filled with cranberry and citrus flavor, and they’re easy to make and serve. —Holly Bauer, West Bend, Wisconsin
Apple Streusel MuffinsThese apple streusel muffins remind us of coffee cake, and my husband and kids love them as a quick breakfast or snack on the run. The drizzle of glaze makes them pretty enough for company. —Dulcy Grace, Roaring Spring, Pennsylvania
Herbed Onion BagelsI create my delightful bagels by adapting several other recipes. I enjoy them spread with cream cheese or onion and chive cream cheese. —Pam Kaiser, Mansfield, Missouri
Orange Cornmeal CakeThis cake bakes up tender and light with a subtle orange taste. It tastes rich but is comparatively low in saturated fat. Serve the cake as is, or dress it up with a dollop of whipped cream and strawberries or raspberries. It is wonderful warm, but the flavor improves as it sits, so make it a day or two before you plan to serve it. Store the cake at room temperature. —Leigh Rys, Herndon, Virginia
Homemade Irish Soda BreadSome people consider bread to be the most important part of a meal...and this Irish bread satisfies such folks! This recipe is by far the best soda bread I've ever tried. With the addition of raisins, it is moist and delicious! —Evelyn Kenney, Trenton, New Jersey
Golden M&M’s BarsOur family loves to take drives, and I often bring these M&M cookie bars along for snacking in the car. —Martha Haseman, Hinckley, Illinois
