Buy Now → Caramel Popcorn Buttercream
A fluffy buttercream frosting, bursting with caramel flavor and pieces of real crushed caramel popcorn. Best reserved for those with a definite sweet tooth!
- 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)
450 grams confectioner’s sugar (4 cups), plus more to adjust consistency
1/4 – 1/2 teaspoon caramel flavor
1 teaspoon vanilla bean paste
1/4 teaspoon salt
4 tablespoons whipping cream, plus more to adjust consistency
1–2 drops gel food coloring (optional)
60 grams caramel corn* (3/4 cup), crushed, or pulsed in a food processor**
Instructions
Add softened butter to a large mixing bowl (if using a handheld mixer) or the bowl of a stand mixer. Whip on high speed until light and fluffy, about 2-3 minutes.
Beat in caramel extract, vanilla bean paste, and salt, and mix until well combined. (If using food coloring, add it here.)
Gradually add the confectioner’s sugar to the butter mixture, mixing on medium speed after each addition.
Add whipping cream by the tablespoonful, and continue adding until desired consistency is reached. More or less cream may be needed depending on your intended application (piping, frosting cupcakes, etc.)
Use buttercream as desired. Store leftovers 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 easily makes enough buttercream to frost about 30 cookies, 12-14 cupcakes, or a single layer cake. I filled a dozen macarons, decorated a small batch of sugar cookies, and still had frosting left to spare!) Consider doubling the recipe if you are planning to frost a large cake, or a cake with multiple layers.
Find it online: https://bastecutfold.com/caramel-popcorn-buttercream-recipe/