Cereal Milk Whipped Cream

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If you love cereal, then you’ll love this Cereal Milk Whipped Cream. My favorite homemade whipped cream is getting an upgrade with cereal infused heavy cream. This is the perfect topping for pies, cupcakes or pancakes or even an ice cream sundae.

If you love flavored whipped cream recipes, try my chocolate whipped cream or this cinnamon maple variety.

a small ice cream dish with whipped cream surrounded by Fruity Pebbles Cereal

If you’ve been around here for a while, you know I am whipped cream obsessed. I have several varieties, all made for topping things like pancakes and hot chocolate, or even for frosting cupcakes or cakes.

This actually is not the first time I’ve shared a recipe using Cereal Milk Whipped Cream. I used it as a topping for my Fruity Pebble Poke Cake, but this recipe is slightly different. It uses heavy cream that’s been infused with cereal and then a little more crushed cereal powder for that extra flavor punch.

Making whipped cream is actually super easy, especially if you follow my tips I listed below. The only trick to making this recipe is to plan ahead. The flavor from the cereal needs times to soak and absorb into the heavy cream. So, it’s really best to let this sit for 8-12 hours for the best flavor.

For this recipe I am using Fruity Pebbles or Lucky Charms, but you can make this with different varieties of cereal, so see my variation ideas as well.

two small ice cream dish with whipped cream surrounded by Fruity Pebbles and lucky charmsCereal

What you’ll need

  • Heavy whipping cream
  • Cereal of choice
  • Powdered sugar
  • Pure vanilla extract

How to make this recipe

Prep the heavy cream

In an airtight container, combine the heavy cream with 1 cup of cereal. Refrigerate for 8 hours or overnight. Stir a couple times for best results. Heavy cream is thick, and the cereal tends to sit on top, so stirring it will help ensure the best flavor.

Bird's eye view of a glass mixing bowl with heavy cream and fruity pebble cereal

Strain the heavy cream

When ready, place a fine mesh sieve overtop of a large bowl. Press the cereal using a spatula or measuring cup to extract as much liquid as possible. The mixture is so thick, the liquid won’t just seep through the strainer, this takes a little elbow grease. Scrape down the outside of the strainer as well. You should end up with around 1 cup of heavy cream. Discard leftover cereal.

Make the whipped cream

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. This is key to making the perfect peaks as it helps to keep the cream nice and cold.

Use an electric or stand mixer to beat the heavy cream on medium-high speed until soft peaks form then slowly add the powdered sugar and continue beating on high speed until stiff peaks form.

If you want to add additional flavor to the whipped cream, grind the remaining cereal into fine powder with a food processor then beat into prepared whipped cream.

Cereal Milk Varieties

This recipe is for either Fruity Pebbles or Lucky Charms. I enjoyed the flavor of both, but I did find that if you don’t grind up the cereal into a fine powder, then the larger pieces remain sort of chewy and tough when folded into the whipped cream.

  • Cocoa pebbles– follow the fruity pebble recipe and consider adding 1-2 tablespoons of cocoa powder to replace some of the powdered sugar in the recipe.
  • Cinnamon Toast Crunch or Golden Grahams– follow the recipe for Lucky charms. Consider adding ½ teaspoon cinnamon to the whipped cream for extra flavor.
  • Fruit Loops– follow the fruity pebble recipe
  • Frosted Flakes– follow the Lucky charms recipe

How to use cereal milk whipped cream

  • As a topping for pancakes or waffles
  • Use it to frost cupcakes or a ice cream cake
  • Top off your favorite ice cream with a scoop of whipped cream
  • This is also great to frost a cheesecake like this Fruity Pebbles cheesecake

How to store whipped cream

Fresh whipped cream is really best if it’s used right away, even if that means adding it as a topping to your desserts. I find that if it sits in the refrigerator it tends to wilt over time. If you have leftovers, store them in an airtight container in the refrigerator and use within 24 hours.

I do not recommend preparing this ahead of time, as it’s best used right away.

How to scale this recipe

The recipe as written makes about 1 ¼ – 1 ½ cups whipped. That is plenty if you’re using it as a topping. However, if you’d like to use it to frost cupcakes or a cake, you’ll needs to double or triple the recipe.

Generally speaking, if you start with 2 cups of cream, after it’s soaked in cereal, you’ll end up with 1 cup of cream, so you lose about half of it.

Therefore, if the cake recipe calls for 2 cups of heavy cream, and you want to use the cereal milk cream instead, then double the amount of cream. That would be 4 cups of cream and 2 cups of cereal. Of course, you’ll double also scale the powdered sugar and vanilla extract as well.

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a small ice cream dish with whipped cream surrounded by Fruity Pebbles Cereal

Cereal Milk Whipped Cream

  • Author: Beyond Frosting
  • Prep Time: 8 hours
  • Total Time: 8 hours
  • Yield: 4-5 servings

Description

If you love cereal, then you’ll love this Cereal Milk Whipped Cream. My favorite homemade whipped cream is getting an upgrade with cereal infused heavy cream. This is the perfect topping for pies, cupcakes or pancakes or even an ice cream sundae.

Ingredients

Fruity Pebble Whipped Cream

  • 2 cups (427ml) heavy whipping cream
  • 1 ¼ cup (45g) Fruity Pebble cereal, divided
  • ¼ cup (32g) Powdered sugar
  • ½ teaspoon pure vanilla extract

Lucky Charms Whipped Cream

  • 2 cups (427ml) heavy whipping cream
  • 1 ½ cups (54g) Lucky Charms cereal, divided
  • ¼ cup (32g) Powdered sugar
  • ½ teaspoon pure vanilla extract

Instructions

  1. Prep the cereal milk overnight. In an airtight container, combine the heavy cream with 1 cup of cereal. Refrigerate for 8 hours or overnight. Stir a couple times for best results.
  2. To make the whipped creamWhen ready, place a fine mesh sieve overtop of a large bowl. Press the cereal using a spatula or measuring cup to extract as much liquid as possible. You should end up with around 1 cup of heavy cream. Discard leftover cereal.
  3. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  4. Pour the heavy cream into the chilled bowl and use an electric or stand mixer to beat the heavy cream on medium-high speed until soft peaks form.
  5. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
  6. Grind the remaining cereal into fine crumbs with a food processor. Beat into prepared whipped cream.

Notes

  • Recipe Yields: Fruity Pebbles: 1 ¼ cups whipped and Lucky charms: 1 ½ cups whipped
Nutrition Information:
1/4 cup
384
11.8g
73mg
35g
16g
0g
3g
107mg
  • Category: Frosting
  • Method: No-Bake
  • Cuisine: American

Keywords: cereal milk, whipped cream recipe

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