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.