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.

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!