becky
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
A buttercream caramel frosting recipe bursting with caramel flavor and pieces of crushed caramel corn. The best caramel popcorn buttercream!
Why Make This Buttercream Caramel Frosting?
I think caramel popcorn is one of those foods that truly improves upon the original. Basic buttered popcorn makes a decent nostalgic cinema treat, but it has nothing on the sweet, salty crunch of a handful of caramel corn.
Caramel corn reminds me of the popcorn balls that were popular as Trick-or-Treat offerings back when I was a kid, or of the tins of caramel corn my younger brothers sold as a Boy Scout fundraiser around Christmastime.
Lately I’ve been playing around with finding ways to take caramel corn to the next level. I started with a stellar batch of chocolate covered caramel popcorn, and I have a few more creative caramel corn recipes that I’d like to try.
One of the recipes I’ve been busy perfecting is this caramel corn buttercream, and I think I’m a little bit in love with its versatility. I’ve used it to fill macaron shells, piped it onto sugar cookies, and frosted a batch of cupcakes, but there are so many possible uses for this sweet, whimsical caramel popcorn frosting.
Ingredients for Making Buttercream Caramel Frosting
To make caramel popcorn buttercream, you’ll need the following ingredients:
- Unsalted Butter – You’ll need 225 grams, or 2 sticks, of softened unsalted butter.
- Confectioner’s Sugar – Confectioner’s sugar, also known as powdered sugar or icing sugar, forms the base for this buttercream caramel frosting.
- Caramel Flavoring – LorAnn Oils makes my favorite caramel flavor, but any quality extract will work.
- Vanilla Bean Paste – To complement the caramel, I’ve added vanilla bean paste. Vanilla extract is fine, too.
- Fine Sea Salt – Fine sea salt (or kosher salt) cuts the sweetness of the sugar and the caramel corn.
- Whipping Cream – Or heavy cream, to adjust the consistency. You can also use whole milk or plant milk.
- Gel Food Coloring – To tint the buttercream. I like Chefmaster‘s gold gel food coloring.
- Caramel Corn – Store-bought or homemade caramel popcorn are both fine. See my notes below.
How to Use Buttercream Caramel Frosting
There are plenty of fun ways to use this buttercream caramel frosting. You can fill macarons or sandwich cookies; frost cakes and cupcakes; spread it onto sugar cookies or shortbread biscuits; frost a tray brownies or blondies; make cake pops or cake balls; use it as a filling for whoopie pies; or even scoop your own frosting cones.
Buttercream Caramel Frosting Tips and Tricks
You can make this buttercream with homemade or store-bought caramel corn. I used homemade caramel corn, made from this recipe by Sally’s Baking Addiction. I followed her recipe exactly. The only change I made was to double the amount of caramel sauce, as I wanted to up the caramel-to-popcorn ratio for my buttercream. But if you don’t have the time to make your own, store bought caramel corn will do the trick just as nicely!
I used LorAnn Super Strength Caramel Flavor to flavor my buttercream. Watkins and several other brands also make caramel candy flavorings.
One final word of caution: While delicious, this caramel popcorn buttercream runs very sweet. I think it’s best enjoyed in small quantities, or reserved for those with a definite sweet tooth!
Crushing the Caramel Popcorn
I used a food processor to pulse my caramel popcorn to the consistency of a fine powder. (A few small bits of popcorn are fine, but if the buttercream is too “chunky,” it will not pipe easily, and the big pieces will be chewy in the buttercream.) If you don’t have a food processor, place your popcorn in a resealable food storage bag and use a kitchen mallet or rolling pin to crush.
Make-Ahead and Storage Suggestions
Use caramel buttercream frosting as desired. For ideas, see my suggestions above.
Store leftover frosting in an airtight container (or a piping bag) in the refrigerator for up to one week.
Other frosting and filling recipes you might enjoy:
Earl Grey and White Chocolate Ganache
Mint Chocolate Chip Buttercream
Raspberry and Ruby Chocolate Ganache
And if you do make these, or any of my recipes, be sure to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re baking!
PrintCaramel Popcorn Buttercream
A buttercream caramel frosting recipe bursting with caramel flavor and pieces of crushed caramel corn. The best caramel popcorn buttercream!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Category: Frostings and Fillings
- Method: No Bake
- Cuisine: Sweets
Ingredients
225 grams unsalted butter, softened ( 1 cup / 2 sticks)
1/4 – 1/2 teaspoon caramel flavor, or to taste
1 teaspoon vanilla bean paste
1/4 teaspoon fine sea salt
450 grams confectioner’s sugar (3 1/3 cups), plus more to adjust consistency
60 milliliters whipping cream (1/4 cup), plus more to adjust consistency
1–2 drops gold gel food coloring (optional)
60 grams caramel corn* (3/4 cup), finely crushed, or pulsed in a food processor**
Instructions
Add softened butter to a large mixing bowl or the bowl of a stand mixer. Whip on high speed until light and fluffy, about 2-3 minutes.
Add caramel flavoring, vanilla bean paste, fine sea salt, and gold food coloring, and continue mixing until smooth and creamy.
Gradually add the confectioner’s sugar to the butter mixture, mixing well after each addition.
Add whipping cream by the tablespoonful, and continue adding until you reach a smooth, creamy consistency. Adjust the amount cream based on your intended application (piping, frosting cupcakes, etc.)
With a flexible rubber spatula, fold in the crushed caramel popcorn.
Use caramel buttercream frosting as desired. Store leftover frosting in an airtight container in the refrigerator for up to one week.
Notes
*Store bought or homemade are both fine. See my notes above!
**I used a food processor to pulse my caramel popcorn to the consistency of a fine powder. (A few small bits of popcorn are fine, but if the buttercream is too “chunky,” it will not pipe easily, and the big pieces will be chewy in the buttercream.) If you don’t have a food processor, place your popcorn in a resealable bag and use a mallet or rolling pin to crush.
This recipe makes enough buttercream to frost about 30 cookies, 12-14 cupcakes, or a single layer cake. Consider doubling the recipe if you are planning to frost a large cake, or a cake with multiple layers.