Fruity Pebbles Frosting (Printable)
Vibrant Fruity Pebbles frosting with crushed cereal for a crunchy, colorful cupcake and cake topping.
# What You'll Need:
→ Base Frosting
01 - 1/2 cup (115 g) unsalted butter, softened
02 - 2 cups (240 g) powdered sugar, sifted
03 - 2–3 tbsp (30–45 ml) milk
04 - 1 tsp (5 ml) vanilla extract
→ Fruity Pebbles
05 - 1 cup (32 g) Fruity Pebbles cereal, divided
# How To Make It:
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 Suggestions:
01 -
- No cooking required, so you can whip this up while the cupcakes are cooling and still have energy left to party.
- The cereal milk flavor is completely real and completely addictive, not some artificial imitation.
- That rainbow sprinkle garnish on top makes everything look professionally decorated with almost zero effort.
02 -
- Make sure your cupcakes or cake are fully cooled before frosting because warm cake will melt this into a sad, fruity puddle.
- The crushed cereal absorbs moisture over time, so frost within a few hours of making the batch for the fluffiest result.
- Fruity Pebbles contain gluten and may contain traces of soy and nuts, so check the box carefully if you are baking for someone with allergies.
03 -
- Pulse the cereal in short bursts rather than running the processor continuously because the natural oils can turn it pasty if overworked.
- Chill your mixing bowl and beaters for about ten minutes beforehand to help the butter whip up lighter and hold its shape longer.