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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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/fruity-pebbles-frosting-recipe/