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.
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.
- Pour the milk/cereal mixture into a sieve set over a medium-sized bowl or large measuring cup, and press on the cereal left in the sieve with the back of a spoon to get as much of the cereal milk out as possible.
- 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.
Notes
If the buttercream has been chilled or frozen, a quick beat in the mixer on medium should bring back that creamy goodness. if it's a tad stiff, thin it with milk or cream to get the consistency just right.
This recipe is enough to frost 18 cupcakes or a thin layer on a 9×13 inch quarter sheet cake.