Fruity Pebbles Frosting Recipe

Introduction

This Fruity Pebbles Frosting brings a fun, nostalgic twist to your favorite cakes and cupcakes. Made with cereal-infused milk and a creamy butter base, it’s bursting with flavor and color from the iconic Fruity Pebbles cereal.

Ingredients

• 2 cups Fruity Pebbles cereal
• 4 cups whole milk
• 1 cup cereal milk (strained from the soaked cereal)
• 1/4 cup all-purpose flour
• 2/3 cup granulated sugar
• 1 cup unsalted butter, softened
• 1 tsp vanilla extract
• Pinch of salt (omit if using salted butter)
• Optional: 1/2 cup crushed Fruity Pebbles for folding in

Instructions

1. Step 1: In a large bowl, combine the 2 cups of Fruity Pebbles cereal with 4 cups of whole milk. Stir gently and let the mixture sit for 20 to 30 minutes, stirring occasionally to infuse the milk with the cereal flavor.
2. Step 2: Strain the mixture through a fine mesh sieve into a measuring cup, collecting about 1 cup of cereal milk. Avoid pressing too hard to keep cereal bits out of the milk.
3. Step 3: In a medium saucepan, whisk together the flour, sugar, salt, and 1 cup of cereal milk until smooth.
4. Step 4: Heat the mixture over medium to medium-low heat, stirring continuously until it thickens into a roux, about 3 to 5 minutes. Remove from heat once thickened.
5. Step 5: If lumps are visible, push the warm roux through a fine mesh sieve for a smooth finish.
6. Step 6: Transfer the roux to a heat-safe bowl and cover it tightly with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let it cool to room temperature, either for 1-2 hours or in the fridge for 30-40 minutes.
7. Step 7: Beat the softened butter in a mixer on medium speed for 3 to 5 minutes until light and fluffy.
8. Step 8: Gradually add the cooled roux mixture to the butter, 2 tablespoons at a time, mixing fully before adding more.
9. Step 9: Increase the mixer speed to medium-high and beat for an additional couple of minutes until the frosting is light and fluffy.
10. Step 10: Mix in the vanilla extract and salt to taste. For extra texture and flavor, gently fold in 1/2 cup crushed Fruity Pebbles if desired.
11. Step 11: Use immediately to frost cakes or cupcakes, and enjoy the colorful, fruity flair!

Tips & Variations

• Make sure the roux mixture is completely cooled before adding to the butter to prevent melting and curdling.
• If you prefer a stronger fruity flavor, soak the cereal longer before straining the milk.
• For a dairy-free option, substitute whole milk with your favorite plant-based milk and use vegan butter.
• Adding crushed Fruity Pebbles on top of frosted treats adds a crunchy, colorful garnish.

Storage

Store leftover frosting in an airtight container in the refrigerator for up to 5 days. Before using, bring it back to room temperature and re-whip with a mixer to restore its fluffy texture. This frosting can also be frozen for up to 2 months; thaw overnight in the fridge and re-whip before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cereal?

Yes! While Fruity Pebbles are recommended for their distinct flavor and color, you can experiment with other colorful cereals to customize the frosting, keeping in mind that the milk flavor will vary accordingly.

What if my frosting is too runny?

This usually means the roux wasn’t thickened enough or the mixture was too warm when added to the butter. Make sure the roux is thick and fully cooled before combining. If needed, chill the frosting and re-whip to thicken it up.

Fruity Pebbles Frosting Recipe

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4.6 from 145 reviews

This Fruity Pebbles Frosting recipe creates a whimsical, colorful frosting with the nostalgic flavor of Fruity Pebbles cereal. By infusing milk with the cereal to create a unique ‘cereal milk,’ then combining it with a roux base and butter, the frosting achieves a creamy, light, and flavorful texture perfect for decorating cakes and cupcakes. Add a crunch with crushed Fruity Pebbles for an extra fun twist.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 20 minutes
• Yield: Enough to frost 12 cupcakes or one 9-inch cake
• Category: Frosting
• Method: Stovetop
• Cuisine: American

Ingredients

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Cereal Milk

• 2 cups Fruity Pebbles cereal
• 4 cups whole milk

Frosting Base

• 1 cup cereal milk (strained from above)
• 1/4 cup all-purpose flour
• 2/3 cup granulated sugar
• pinch of salt (omit if using salted butter)
• 1 cup unsalted butter, softened
• 1 tsp vanilla extract
• Optional: 1/2 cup crushed Fruity Pebbles cereal (for folding in)

Instructions

1. Infuse Milk with Cereal: In a large bowl, combine 4 cups whole milk with 2 cups Fruity Pebbles cereal. Stir gently to mix and let sit for 20-30 minutes, stirring occasionally to allow the cereal flavors to infuse into the milk.
2. Strain Cereal Milk: Pour the mixture through a fine mesh sieve or strainer into another container to separate the cereal milk. Gently press down to extract liquid but avoid scraping the cereal, to prevent bits from passing through. You should end up with approximately 1 cup of cereal milk.
3. Start Roux Mixture: In a medium or large saucepan, whisk together 1 cup of the strained cereal milk, 1/4 cup all-purpose flour, 2/3 cup granulated sugar, and a pinch of salt (if using unsalted butter) until smooth and combined.
4. Cook Roux Base: Place the saucepan over medium to medium-low heat and cook the mixture, stirring continuously for 3-5 minutes until it thickens into a smooth roux-like consistency. Remove from heat once thickened.
5. Strain Roux if Needed: If lumps appear, press the warm mixture through a fine mesh sieve to ensure smoothness for the frosting.
6. Cool Roux Mixture: Transfer the thickened roux base to a heat-safe bowl and cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Allow it to cool to room temperature, which may take 1-2 hours at room temperature or 30-40 minutes in the refrigerator.
7. Prepare Butter: Using a stand mixer or hand mixer, beat 1 cup softened unsalted butter on medium speed for 3-5 minutes until pale yellow and fluffy.
8. Incorporate Roux: Gradually add the cooled roux mixture to the creamed butter in small increments (about 2 tablespoons at a time), mixing after each addition until fully combined to prevent melting the butter.
9. Finish Mixing: Increase the mixer speed to medium-high and continue beating for another 2-3 minutes until the frosting is light, airy, and fluffy.
10. Add Flavor and Texture: Mix in 1 teaspoon vanilla extract and an optional pinch of salt for enhanced flavor. For added texture and fun, gently fold in 1/2 cup crushed Fruity Pebbles cereal if desired.
11. Serve: Use immediately to frost your favorite cakes or cupcakes, or store refrigerated until ready to use. Enjoy the vibrant, flavorful Fruity Pebbles frosting!

Notes

• Ensure the roux mixture is fully cooled before adding to the butter to prevent the frosting from becoming oily or runny.
• If you want a smoother frosting, this recipe suggests pressing the roux mixture through a fine mesh sieve to remove lumps.
• The frosting can be stored in an airtight container in the refrigerator for up to 3 days; bring to room temperature and rewhip before use.
• Using salted butter means you should omit the added pinch of salt to avoid oversalting.
• Crushed Fruity Pebbles add a fun crunch and extra cereal flavor but are optional based on texture preference.

Keywords: Fruity Pebbles frosting, cereal milk frosting, fruity frosting, cake frosting, cupcake frosting, cereal infused frosting