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 of times for best results.
2. Make the whipped cream. When ready, place a fine mesh sieve over the top 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 at high speed until stiff peaks form.
6. Grind the remaining cereal into fine crumbs with a food processor. Beat into prepared whipped cream.