Fruity Pebbles Cereal Frosting (Print Version)

Colorful, crunchy buttercream featuring Fruity Pebbles for topping cupcakes, cakes, or cookies.

# What You Need:

01 - 1/2 cup (115 g) unsalted butter, softened

02 - 2 cups (240 g) powdered sugar, sifted

03 - 2 tablespoons (30 ml) whole milk

04 - 1 teaspoon vanilla extract

05 - 1 cup (30 g) Fruity Pebbles cereal, divided (3/4 cup for mixing, 1/4 cup for garnish)

01 - In a large mixing bowl, beat the softened butter using a hand mixer or stand mixer until creamy and pale, about 2 minutes.

02 - Add sifted powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated after each addition.

03 - Pour in the milk and vanilla extract. Beat on medium-high speed until the frosting is smooth and fluffy, about 2 to 3 minutes.

04 - Gently fold 3/4 cup of Fruity Pebbles cereal into the frosting using a spatula until evenly distributed throughout.

05 - Spread or pipe the frosting onto completely cooled cupcakes or cakes.

06 - Sprinkle the remaining 1/4 cup of Fruity Pebbles cereal on top just before serving to maintain maximum crunch.

01 -

The crunch of Fruity Pebbles folded into buttercream is the kind of surprise that makes people close their eyes and grin after the first bite.
It takes almost no effort and zero cooking, which means you can pull it together while the cupcakes are cooling and still feel like a genius.

02 -

Wait to add the garnish until the absolute last minute because Fruity Pebbles surrender their crunch within an hour once they touch moisture.
I once tried rushing the butter straight from the fridge and ended up with chunky frosting that never smoothed out, so patience with softening really matters.

03 -

Chill your mixing bowl and beaters for five minutes before starting and the butter will whip up fluffier than you thought possible.
A pinch of salt mixed into the butter before adding sugar balances the sweetness and makes the fruity flavors pop even more.