Leftover salted caramel and salted caramel frosting
I made Kate’s Beer Geek Chocolate Cupcakes with Salted Caramel to take to a party tonight. I ended up with 18 cupcakes instead of 22-24, and my salted caramel didn't turn out well. I realized that something was wrong when I added the cream and it didn't bubble up. I think that in fear of overcooking/burning I undercooked. The caramel didn't turn dark enough, it didn't thicken enough, and it ended up a bit chunky (white chunks), which might have been from using too much butter (I eyeballed it).
The bigger problem (?), however, is that I have both too much frosting and too much caramel.
*Any ideas of what to do with leftovers?*
*Can frosting be frozen?*
I don't have an ice cream maker, so that's out.
I hope the cupcakes taste good. I topped each with a bit of salt, a drizzle of caramel, a chocolate chunk and a dried cranberry. My other party treat is "matzoh crunch" made from the original recipe on David Lebovitz's website (+pecans and dried cranberries). In the summer heat I've had to refrigerate it, as the chocolate was still not hard hours after I made it.