This fun and colorful Fruity Pebbles frosting uses a creamy Ermine base for a unique, cereal milk-flavored treat.
Unlike traditional buttercream, this frosting is less sweet and offers a nostalgic twist thanks to cereal-infused milk. Made by first steeping Fruity Pebbles in milk, then whipping a flour-thickened roux with butter, the result is a light, fluffy, and flavorful frosting that tastes just like your favorite childhood cereal.
Ingredients
Cereal Milk:
- 2 cups Fruity Pebbles cereal
- 4 cups whole milk (or non-dairy alternative)
Frosting:
- 1 cup cereal milk
- 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 mixing in or decorating
Instructions
Step 1: Make the Cereal Milk
- In a large bowl, combine the cereal and milk. Stir gently and let steep for 20–30 minutes, stirring occasionally.
- Strain the mixture through a fine mesh sieve. Do not press or scrape the cereal against the strainer to avoid bits ending up in the milk. You should be left with about 1 cup of cereal milk.
Step 2: Cook and Cool the Roux
- In a saucepan, whisk together the cereal milk, flour, sugar, and a pinch of salt.
- Cook over medium to medium-low heat, stirring constantly until the mixture thickens into a smooth roux, about 3–5 minutes.
- If any lumps appear, strain the roux through a fine mesh sieve.
- Transfer the roux to a heat-safe bowl and press plastic wrap directly on the surface to prevent a skin from forming. Let it cool completely to room temperature.
Step 3: Whip the Frosting
- Beat the softened butter in a stand mixer or with a hand mixer for 3–5 minutes until pale and fluffy.
- Gradually add the cooled roux mixture, 1–2 tablespoons at a time, fully incorporating before adding more.
- Once all the roux is added, beat on medium-high for another 2–3 minutes until light and fluffy.
- Mix in vanilla extract and additional salt if needed.
- Fold in crushed Fruity Pebbles if using.
Tips & Tricks
- Don’t press the cereal while straining to avoid soggy bits in the frosting.
- Cool the roux completely before adding it to the butter, or the butter may melt.
- Whip the butter thoroughly to ensure a fluffy texture.
Storage
- Store in an airtight container in the fridge for up to 1 week.
- Freeze for up to 2 months.
- Re-whip after bringing to room temperature before using.
Serving Ideas
This frosting pairs perfectly with vanilla cupcakes, funfetti cake, or even sandwiched between cookies for a cereal milk twist!