Fruity Pebbles Cereal Frosting (Printer-friendly)
A vibrant, crunchy buttercream topped with colorful Fruity Pebbles cereal for desserts.
# What You Need:
→ Frosting Base
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
→ Cereal Mix
05 - 1 cup (30 g) Fruity Pebbles cereal, divided — 3/4 cup for folding in, 1/4 cup for garnish
# How to Make It:
01 - In a large mixing bowl, beat the softened butter with a hand mixer or stand mixer on medium speed until creamy and pale in color, approximately 2 minutes.
02 - Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed after each addition until fully incorporated.
03 - Pour in the whole milk and vanilla extract, then increase the mixer speed to medium-high and beat until the frosting is smooth and fluffy, about 2 to 3 minutes.
04 - Using a spatula, gently fold 3/4 cup of Fruity Pebbles cereal into the frosting until evenly distributed throughout.
05 - Spread or pipe the frosting onto completely cooled cupcakes, cakes, or cookies as desired.
06 - Sprinkle the remaining 1/4 cup of Fruity Pebbles cereal over the frosted desserts just before serving to maintain maximum crunch.
# Expert Tips:
01 -
- It transforms a childhood breakfast cereal into something that makes grown adults fight over the last cupcake.
- The whole thing comes together in ten minutes with zero cooking and maximum visual impact.
02 -
- Wait to add the garnish cereal until the very last moment, because it turns soggy faster than you would expect and nobody wants limp Pebbles on their birthday cake.
- The frosting base can be made a day ahead and refrigerated, but let it come back to room temperature and give it a quick rewhip before adding the cereal.
03 -
- Crush a small handful of the garnish cereal slightly between your palms before sprinkling it on, because the mix of whole and broken pieces creates a more interesting texture and visual.
- Chilling your mixing bowl for ten minutes before starting helps the butter hold its structure and results in a fluffier final product.