You can freeze heavy whipping cream, but you can’t make whipped cream once it has been frozen. Thawed whipping cream can be used for many purposes, such as in cake, custard, mousse, sauce, meat and vegetable recipes. For fluffy whipped cream, your best bet is to use freshly bought heavy cream, otherwise, whip and sweeten the cream prior to freezing and eat in a semi-frozen state.
Pour heavy whipping cream into a sturdy plastic freezer container with a locking or snapping lid. Make sure there are no cracks and that the lid fits securely to avoid spills and freezer burn. If you want, you can place the container in a large plastic zipping bag for extra protection.
Place the container in the freezer right side up. Do not place on its side until it is completely frozen or leakage may occur.
Thaw on the counter, in the refrigerator, or in the sink when ready to use. Remember the heavy cream can’t be whipped once it is frozen, though you can use as an ingredient in any recipe.
Whip the heavy cream with powdered sugar. Use 1 cup cream to 1/3 cup sugar. Add 1 tsp. vanilla extract or powder if desired. Whip until stiff peaks are formed, about 4 to 5 minutes.
Separate the whipped cream into individual portions; either in molds such as an ice cube tray or in small plastic locking containers suitable for freezer storage.
Place in the freezer and allow to completely freeze before using. Do not thaw the whipped cream before consuming or it will completely melt. Serve in a semi-frozen state not unlike ice cream. Allow to thaw for 10 to 15 minutes before eating, or immediately place on a slice of warm pie or other dessert.