Fruity Pebbles Cereal Frosting (Print Version)
Bright, crunchy frosting using crushed Fruity Pebbles, ready in minutes to top cupcakes, cakes, or cookies.
# 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
# Directions:
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 fluffy and fully blended. If the frosting is too thick, add an additional tablespoon of milk as needed 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 Tips:
01 -
- It turns a basic buttercream into something genuinely fun without any fancy techniques or hard to find ingredients.
- The cereal milk flavor is real and nostalgic, and the rainbow specks make everything look like a celebration.
02 -
- Frost the cupcakes within an hour or two of making the frosting, because the cereal pieces soften over time and lose their slight crunch.
- Do not skip sifting the powdered sugar, unless you enjoy biting into surprise sugar boulders.
03 -
- Pulse the cereal longer than you think you need to, because finer particles dissolve into the buttercream better and distribute flavor more evenly.
- A drop or two of pink or purple food coloring turns already pretty frosting into something truly eye catching.