Fruity Pebbles Cereal Frosting (Printable Version)
Colorful, creamy frosting with crushed Fruity Pebbles—perfect for 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 the 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 Advice:
01 -
- The cereal milk flavor seeps into every bite and makes people grin before they even taste it.
- It takes ten minutes from bowl to frosted, which means you can pull it off while the cupcakes are still cooling.
02 -
- Crushing the cereal too far ahead lets it absorb moisture and turn gummy, so do it right before mixing.
- Frosting warm cupcakes will melt the butter base into a sad puddle every single time.
03 -
- Pulse the cereal in short bursts rather than holding the button down, because oily paste means you went too far.
- A chilled bowl keeps the butter from softening too fast while you beat everything together on a warm day.