Description
This Fruity Pebbles frosting is a colorful, sweet topping that’s perfect for cakes and cupcakes!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3 ½ cups powdered sugar, sifted
- ¼ cup heavy cream (plus more as needed for texture)
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 ½ cups Fruity Pebbles cereal, crushed slightly
- 1–2 tablespoons Fruity Pebbles cereal milk (optional, steep cereal in milk for 10 minutes, strain, and use in place of part of the cream)
Instructions
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CREAM THE BUTTER: In a large mixing bowl, beat the softened butter on medium-high speed until light and fluffy, about 3 minutes.
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ADD POWDERED SUGAR: Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully combined. Scrape down the sides of the bowl as needed to ensure even mixing.
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ADD CREAM AND FLAVOR: Add the vanilla extract, salt, and heavy cream. If using Fruity Pebbles cereal milk, substitute 1–2 tablespoons of the cream with it. Beat on medium-high speed for another 2 minutes until the frosting is smooth and fluffy.
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FOLD IN THE FRUITY PEBBLES: Gently fold in the crushed Fruity Pebbles with a spatula. Mix just until incorporated to keep the cereal specks visible and maintain some crunch.
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FROST AND USE: Use immediately to frost cooled cakes or cupcakes. This frosting spreads easily and holds its shape well for piping designs.
Notes
- This frosting is best used immediately for optimal texture and spreadability.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- If the frosting becomes too firm, add a little more cream to achieve the desired consistency.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 20g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg