In a food processor, process caramel corn on high speed for 30-60 seconds, or until popcorn resembles coarse breadcrumbs. Set aside.

In a large mixing bowl or the bowl of a stand mixer, whip butter on high speed until smooth and creamy, about 30 seconds. Add caramel flavoring, vanilla bean paste, and fine sea salt, and continue mixing until fully incorporated.

Gradually add the confectioner’s sugar to the butter, mixing well after each addition.

Drizzle in the whipping cream, mixing until buttercream reaches a smooth consistency. Adjust the amount of cream based on your intended application (piping, spreading, 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 1 week. Allow to come to room temperature before piping or frosting.