Fruity Pebbles Buttercream Frosting
This Fruity Pebbles buttercream frosting packs a rainbow of flavors in every dollop! It tastes delicious atop vanilla or chocolate cupcakes, and of course, these Fruity Pebbles cupcakes.
I started making frosting for my Fruity Pebbles Cupcakes and decided to use an American buttercream base. Let’s face it: it’s easy to make. Mix butter, powdered sugar, and a little milk or cream, and voila!
At first, adding whole Fruity Pebbles seemed like a good idea, but they ended up soft and chewy, which was less than ideal. However, I discovered that crushing the Fruity Pebbles into fine crumbs before incorporating them into the frosting was the way to go. This small adjustment resulted in a smoother frosting that was easier to pipe onto cupcakes. Knowing how sweet American buttercream can be, I introduced a bit of salt to balance the sweetness.
For those who love experimenting with Fruity Pebbles as much as I do, you might enjoy trying out Easy Fruity Pebbles™ Marshmallow Treats for a simple yet delightful snack. If you’re in the mood for something cool, Fruity Pebbles Ice Cream is a refreshing treat. And for cookie lovers, Fruity Pebble Marshmallow Cookies for a Sweet Treat combine the best of both worlds in a chewy, marshmallow-filled delight.
What you’ll love about this recipe:
You’ll need some Cereal milk
Soak some cereal and milk = cereal milk. Soak it for at least 20 minutes, the longer the more flavor you can extract. This enhances the Fruity Pebble flavor, if you don’t feel like doing this you can skip it. Your frosting will still be delicious but will lose some of its Fruity Pebblesness.
The Rest of the ingredients
- Unsalted Butter – I prefer to use unsalted butter in all my baking so I’m in control of the salt. Also, be cautious that your butter isn’t too warm or too cold. Your butter should ideally be about 67°F.
- Confectioner’s Sugar – or powdered sugar is a key ingredient in a fruity pebbles buttercream frosting recipe. It sweetens and stabilizes the frosting, ensuring a smooth consistency.
- Cereal Milk – Made by soaking Fruity Pebbles in milk, it introduces a subtle cereal taste that is perfect for cereal milk frosting.
- Pure Vanilla Extract—I recommend using a high-quality pure vanilla extract (not an imitation vanilla flavor) when making buttercream, especially if it’s vanilla buttercream and the star of the show.
- Diamond Crystal Kosher Salt – Balances the sweetness, adding depth to the frosting’s taste.
- Crushed Fruity Pebbles – 2 Tablespoons of fruity pebbles ground into fine crumbs adds to the Fruity Pebbles flavor.
How to Make Fruity Pebbles Buttercream Frosting
The base of this American vanilla buttercream and it is super straightforward and quicker to make than, for example, Swiss meringue buttercream. You can go from mixing to decorating in under 10 minutes. Here’s the process:
- Beat the Butter: Start with room temperature butter to ensure smoothness. Use a mixer to beat it until creamy.
- Add Ingredients: Slowly incorporate sugar, cereal milk, vanilla, and salt on low speed, then increase to medium-high and whip for 2 mins. Adjust consistency as needed by adding more sugar if too thin or milk or cream if too thick.
- Add in crushed Fruity Pebbles: Gently mix in crushed Fruity Pebbles on low speed. This adds a unique flavor and a fun, colorful texture to your buttercream.
- Frost: Frost your cake or cupcakes. For the cupcakes in the photo, I used the Wilton 1M tip.
Tips & Tricks
- Room Temperature Ingredients: For the creamiest frosting, start with room temperature butter and heavy cream. This helps create a smooth, even texture without any separation.
- Fixing Separation: If your buttercream starts to curdle or separate, take a cup out, warm it slightly, and then mix it back in. This can help bring your frosting back to the right consistency.
- Eliminate Air Bubbles: If you prefer a bubble-free buttercream, especially for a smooth finish on cakes, mix it on low with a paddle attachment until it’s perfectly smooth.
- Store Properly: If not using immediately, store your buttercream in an airtight container in the fridge. Just be sure to stir it well after letting it come back to room temperature before using.
Recipe Variations
- Citrus Zest Burst: Add lemon or orange zest to the buttercream for a zesty, fresh flavor that contrasts with the sweet cereal.
- Salted Caramel Drizzle: After frosting your cupcakes, drizzle them with salted caramel sauce for a sweet and salty finish.
Storage Tips
- Room Temperature: If you’re using the buttercream the same day, it can be kept at room temperature. Ensure it’s covered to prevent it from drying out.
- Refrigeration: For longer storage, refrigerate the buttercream in an airtight container. It can last up to one week in the fridge.
- Softening After Chilling: When you remove it from the fridge, allow it to come to room temperature before re-whipping it to restore its creamy texture.
- Freezing: You can freeze buttercream frosting for up to 3 months. To freeze, place it in an airtight and freezer-safe container.
- Thawing: Thaw the frosting in the refrigerator overnight, then let it sit out until it reaches room temperature before using it.
- Re-whipping: After thawing, the buttercream may separate slightly. Give it a quick whip to bring it back to the correct consistency. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
- Separate Portions: Before freezing, if you think you’ll only use a portion of the buttercream at a time, consider dividing it into smaller containers or bags. This way, you only thaw what you need.
FAQ’s
Yes! This icing is slightly colorful from the cereal milk and crushed fruity pebbles, but you can always add your favorite food coloring. I like Americolor gel food coloring.
In practice, many people use both terms to refer to the same product, and the distinction is not always observed. The key difference will often come down to the consistency, with icing being slightly thinner and frosting being thicker. The ingredients, however, tend to be very similar, if not the same.
Heavy cream or whipping cream will create a richer, creamier frosting due to its higher fat content. It also can help the frosting hold its shape better for piping decorative designs. For a luxurious mouthfeel and a stable structure, especially for intricate designs that need to hold up, cream is the better choice. Ultimately, it comes down to personal preference and the specific needs of your recipe. If you want a decadent frosting, go with cream. If you prefer something lighter, milk will do just fine.
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Fruity Pebbles Buttercream Frosting
Equipment
- Stand Mixer or hand mixer
Ingredients
Cereal Milk
- 1 cup (36 g) Fruity Pebbles cereal
- 1 cup (250 ml) whole milk
Fruity Pebbles Buttercream
- 2 tablespoons Fruity Pebbles cereal crushed
- 1 cup (226 g) unsalted butter room temperature
- 4 1/2 cups (552 g) cups confectioner's sugar
- 1/4 cup cereal milk
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
Instructions
Cereal Milk
- Combine the Fruity Pebbles and milk in a medium-sized bowl and let it soak for a least 20 minutes.
- Measure out 1/4 cup of the cereal milk for the frosting. Set aside.
Fruity Pebbles Buttercream
- Grind the 2 Tablespoons of fruity pebbles into fine crumbs (I use my small food processor). Set aside
- With a handheld or a stand mixer fitted with a paddle attachment, beat the butter at medium speed until creamy, for about 2 minutes.
- Slowly mix in the confectioners' sugar, cereal milk, vanilla extract, and salt on low for about 30 seconds, then kick it up to medium-high and whip for another 2 minutes.
- Now's the time to tweak the thickness: if it's looking too thin, gradually add more sugar. Too thick? Loosen it up with a bit more milk, just a tablespoon at a time.
- You’re ready to frost now or if you’re prepping ahead, seal it up tight and keep it in the fridge for up to a week or freeze for up to 3 months.
