Using Ermine frosting as the base for this Fruity Pebbles frosting makes for a delicious and unique cereal milk frosting!
This cereal frosting is so colorful and fun! Plus, it tastes just like Fruity Pebbles cereal (but you can use any type of cereal you want!).
This frosting recipe is unique because rather than just add some crushed cereal to buttercream frosting (a totally valid method of making cereal frosting), the recipe uses cereal milk as the base for Ermine Frosting and is adapted from Momofuku Milk Bar cereal cake,
Ermine frosting is made by creating a roux of milk, flour, and sugar, which is then cooled and whipped with butter until you get a nice and fluffy frosting.
The milk base and flavor of the Ermine frosting pairs so well with the cereal because milk and cereal are such a classic flavor combo! It's the perfect combination and really elevates this frosting. And, unlike traditional buttercream this frosting is much less sweet, but still has that Fruity Pebbles flavor.
Ingredients
- Fruity Pebbles: This recipe calls for Fruity Pebbles cereal but you can use other types of cereal such as Froot Loops, Capt’n Crunch, Corn Flakes, etc.
- Flour: all-purpose flour is what is used to create the roux for this recipe and what thickens the frosting.
- Milk: this recipe calls for whole milk, but you can also use your favorite non-dairy milk
- Sugar: granulated sugar is the way to go for this recipe and you can adjust the amount of sugar to your taste .
- Butter: this recipe calls for unsalted butter, but you can use salted, just omit the extra salt.
How to Make
Step 1: Make Cereal Milk
Combine Milk and Cereal: Pour the milk over the cereal in a bowl and let it sit for about 20- 30 minutes, stirring occasionally.
Strain: Add the cereal milk to a fine mesh sieve or strainer to strain out the milk. You can gently push down, but do not press too hard or scrape the cereal against the strainer. This can cause bits of cereal to get into the milk. You should have about 1 cup of cereal milk.
Step 2: Make and Cool Roux
Cook: For this step, mix the flour, sugar, salt, and cereal milk together and heat over medium to medium low heat until it starts to thicken into a roux mixture. Make sure to stir continuously to ensure the roux stays smooth and there are no lumps.
Note: If there are visible lumps in the roux after it’s thickened, push the warm roux through a fine mesh sieve to get rid of them before moving to the next step.
Add to Heat Safe Bowl: Once the flour, sugar, milk mixture has thickened into a roux, add to a heat safe bowl and cover it with plastic wrap, pressing directly onto the top of the roux so it doesn't get a film.
Cool: Then, let it cool to room temperature. You can let it sit out at room temperature for 1-2 hours or put it in the fridge for 30-40 minutes.
It is very important the roux mixture is at room temperature or slightly cooler before moving on to the next step. If it is still warm, it can melt the butter, or if it's too cold it might not incorporate properly in the butter.
Step 3: Whip Butter and Roux
Whip Butter: Once the roux has cooled, start mixing the butter in a standing mixer or with a hand held mixer on medium speed. Mix the butter a good 3-5 minutes to get light and fluffy.
Add Roux: Once the butter is a pale yellow, slowly add in the roux mixture, 1-2 tablespoons at a time, making sure it is fully incorporated before adding more. Once everything is incorporated, turn the speed to medium high and remix another couple of minutes until it is light and fluffy.
Add Vanilla, Salt, and Optional Cereal: Mix in the vanilla extract and salt. If desired, fold in 1/2 cup of crushed fruity pebbles. Then, it's ready to use on your favorite cake or cupcakes!
Tips and Tricks
- Make sure to strain the cereal milk without pushing it through the strainer. If you push through the straight, you will get to soggy cereal bits in your frosting and it will change the texture.
- Ensure the cooked flour mixture is completely cool before adding it to the butter, or else it can melt the butter. If it is cold, might not mix properly as well.
- Like most buttercream frosting recipes, whip the butter for at least 3-5 minutes before adding anything. This helps for a really light and fluffy frosting.
faq
Yes, you can use any cereal you like. Just keep in mind that different cereals will impart different flavors and colors to the frosting.
Make sure that the roux is at room temperature before adding it to the butter. If it's still warm, it can melt the butter and you'll have a soft, melty mix instead of a light and fluffy frosting.
As long as your roux was at room temperature and the butter didn't melt, then it's not a problem if the frosting is a bit soft, just pop it back in the fridge for 20-30 minutes, then re-whip.
No, this frosting does not crust over like a traditional American buttercream.
This makes about 2.5 to 3 cups of frosting. That is enough frosting for one 8 inch 2 layer cake, or 12 -18 cupcakes with bakery style frosting (about 2-3 tbsp cupcake) or about 24 cupcakes with frosting spread with a knife (about 1.5 tbsp per cupcake). Since what can be covered with frosting can vary depending on how must frosting you prefer to use. You can read more about it under the Q&A section of my American Buttercream recipe.
Storing and Making Ahead
Like most buttercream frostings, this fruity pebbles frosting recipe can be made in advance and stores really well. It will last about a week in the fridge in an airtight container. It can also be frozen up to two months.
When ready to use let come to room temperature and re-whip until light and fluffy. You can also use it to frost your cakes and cupcakes up to a day in advance.
Looking for more fun Cereal recipes ? Check these out!
Fruity Pebbles Frosting
INGREDIENTS
Cereal Milk
- 2 cups cereal
- 4 cups whole milk
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 salt omit if using salted butter
Instructions
Cereal Milk
- In a large bowl, add the milk and cereal. Stir gently to combine and let it sit for about 20- 30 minutes, stirring occasionally.
- Add the cereal milk to a fine mesh sieve or strainer to strain out the milk. You can gently push down, but do not press too hard or scrape the cereal against the strainer, or else bits of cereal will get into the milk. You should have about 1 cup of cereal milk.
Frosting
- In a medium or large saucepan mix the flour, sugar, salt, and cereal milk together.
- Heat over medium to medium low until it starts to thicken into a roux mixture, about 3-5 minutes. Make sure to stir continuously to ensure the roux stays smooth and there are no lumps. IOnce it has thickened, remove from heat.
- If there are visible lumps in the roux after it’s thickened, push the warm roux through a fine mesh sieve to get rid of them before moving to the next step.
- Once the flour, sugar, and milk mixture has thickened, add to a heat safe bowl and cover it with plastic wrap, pressing directly onto the top of the roux so it doesn't get a film.
- Let cool to room temperature. You can let it sit out at room temperature for 1-2 hours or put it in the fridge for 30-40 minutes.
- It is very important the roux mixture is at room temperature or slightly cooler before moving on to the next step, otherwise it can melt the butter in the frosting.
- Once the roux has cooled, start mixing the butter in a standing mixer or with a hand held mixer on medium speed. Mix the butter a good 3-5 minutes to get light and fluffy.
- Once the butter is a pale yellow, slowly add in the roux mixture, 2 tablespoons at a time, making sure it is fully incorporated before adding more.
- Once everything is incorporated, turn the speed to medium high and remix another couple of minutes until it is light and fluffy.
- Mix in the vanilla extract and salt. If desired, fold in 1/2 cup of crushed fruity pebbles. Then, it's ready to use on your favorite cake or cupcakes! Enjoy!
Notes
- Make sure to strain the cereal milk without pushing it through the strainer, to avoid any soggy cereal bits in your frosting.
- Ensure the cooked flour mixture is completely cool before adding it to the butter, or else it can melt the butter. If it is cold, might not mix properly as well.
- Like most buttercream frosting recipes, whip the butter for at least 3-5 minutes before adding anything. This helps for a really light and fluffy frosting.
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