Fruity Pebbles Cereal Frosting (Printable Version)
Vibrant buttercream mixed with crushed Fruity Pebbles for a colorful, crunchy finish on cakes, cupcakes, and cookies.
# What You'll Need:
→ Base Frosting
01 - 1/2 cup (115 g) unsalted butter, softened
02 - 2 cups (240 g) powdered sugar, sifted
03 - 2 to 3 tablespoons (30 to 45 ml) milk
04 - 1 teaspoon (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 sifted 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, fluffy, and well blended. 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 Hints:
01 -
- The fruity cereal flavor is real and nostalgic, not artificial tasting, and it surprises everyone who tries it.
- It takes about ten minutes from start to finish with zero cooking required.
02 -
- Wait until your cake or cupcakes are completely cool before frosting because the butter will melt on contact with warmth and slide right off.
- Crushing the cereal finer than you think necessary gives better flavor distribution and a smoother texture throughout the frosting.
03 -
- Pulse the cereal in short bursts rather than running the processor continuously because the oils can release and make the powder clumpy instead of fine.
- Pipe the frosting with a large open star tip for the most visually impressive swirls that show off the color beautifully.