Fruity Pebbles Cereal Frosting (Print)
Bright cereal-infused buttercream that pipes and spreads easily; finished with whole Fruity Pebbles for playful color and crunch.
# What You Need:
→ Base Frosting
01 - 1/2 cup (115 g) unsalted butter, softened
02 - 2 cups (240 g) powdered sugar, sifted
03 - 2–3 tbsp (30–45 ml) milk
04 - 1 tsp (5 ml) vanilla extract
→ Fruity Pebbles
05 - 1 cup (32 g) Fruity Pebbles cereal, divided
# How to Make:
01 - Place 3/4 cup of Fruity Pebbles cereal in a food processor or blender and pulse until finely crushed. Reserve the remaining 1/4 cup for garnish.
02 - In a large mixing bowl, beat the softened butter with a hand mixer or stand mixer until creamy and smooth.
03 - Gradually add the powdered sugar, mixing on low speed until fully combined.
04 - Add the crushed Fruity Pebbles, vanilla extract, and 2 tablespoons of milk. Beat until light and fluffy. If the frosting is too thick, add an additional tablespoon of milk to reach the desired consistency.
05 - Spread or pipe the frosting onto cooled cupcakes, cookies, or cake.
06 - Sprinkle the reserved whole Fruity Pebbles on top as a colorful garnish.
# Expert Advice:
01 -
- It takes exactly ten minutes and requires zero stovetop work, which means you can whip it up while the cupcakes are cooling.
- The cereal milk flavor is real and nostalgic without being overly sweet, and those bright flecks make everything look like a party.
02 -
- Frosting applied to warm cupcakes will slide right off and leave a puddle, so patience here saves you a mess.
- The crushed cereal softens over time, so frost within a few hours of making it for the brightest flavor and best texture.
03 -
- A few drops of gel food coloring boost the natural pastel hue into something truly eye catching for themed parties.
- Pulse the cereal in short bursts rather than running the processor continuously, since over grinding releases oils that can make the frosting greasy.