Fruity Pebbles Frosting
I developed this cereal milk-infused frosting specifically to be used as a filling for my fruity pebbles macarons (recipe coming very soon, like, tomorrow), but after the first taste it was clear it needed its own space in my frostings library. Fruity pebble frosting is fun, colorful, and slightly unexpected. Here’s what’s to love:
Why you’ll love it:
Unique and nostalgic. This isn’t your run-of-the-mill vanilla. The milk is infused with fruity pebble flavor that’s potent and instantly recognizable. Subtly colorful with tiny specks of confetti-colored cereal (and you can bump up the vibrance with food coloring, if you’d like!) and so fun for birthday cakes and kids desserts. Not too sweet! I take a unique approach to today’s recipe in order to keep it from being tooth-achingly sweet… using my white chocolate frosting as the base allowed the fruity pebble flavor to shine without adding a ton of sugar. I tried many different methods with this recipe and found a classic buttercream base was just too sweet, but it turns out white chocolate was the ticket! Pairs well with so many desserts. Swirl it over vanilla cupcakes, smear it around a white cake, or sandwich it in macarons.
What You Need
You need six ingredients to make my fruity pebbles frosting, most of which won’t surprise you. Here’s what you need–and what you don’t!
Fruity pebbles. Obviously (I hope). Make sure to grab regular fruity pebbles and not the marshmallow kind. We’ll use two separate amounts here; one for making a cereal milk concentrate and one for pulverizing into the frosting at the very end. Butter. Use unsalted butter (we are adding salt separately later!) and make sure it’s softened beforehand. Don’t let it get too warm though, or your frosting could end up greasy. Powdered sugar. This recipe requires just two cups of powdered sugar, which is quite a bit less than most other buttercream frostings, like my vanilla frosting. NOte that if you want your frosting to be stiffer or sweeter you can add more sugar. White chocolate. Use a premium white chocolate for best results (like Ghiradelli). You can use either chopped white chocolate bars or premium white chocolate chips. Make sure to let the chocolate cool completely after melting; however, do not let it re-solidify. Milk. We will use this to create a fruity pebbles concentrate. I recommend whole milk, as a thinner or lower fat milk could make this already soft frosting even softer.
You may also notice that I don’t use any vanilla extract in this recipe. This is intentional! I found that the vanilla bullied the fruit flavor of the cereal, which should be the star of the show. SAM’S TIP: Melt your chocolate slowly! I share a few tips on how to do this properly in my post on how to melt chocolate in the microwave. If your chocolate starts to look grainy and thick, it’s been overheated and you will need to start over. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Fruity Pebbles Frosting
SAM’S TIP: This is a soft icing; however, if it’s too soft for your use, you always can make it stiffer by adding more sugar. SAM’S TIP: I used the Ateco 846 piping tip for the frosting in my photos, I’ve linked to it in the recipe card below. With its pastel, rainbow-colored flecks, this frosting would be so adorable for a baby shower cake or cupcakes! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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