Whipping cream is the ultimate fluffy topping on pie, ice cream and any other decadent treat you might be craving. Vigorous whipping brings heavy whipping cream to unique "shear" condition that straddles both liquid and gas states. Conditions have to be just right for whipping to take place, including a cold enough temperature, strong mechanized force and the right air pressure. Freezing your whipping cream would compromise this unique balance and make whipping the cream impossible after freezing and thawing.
In the Carton
Seal the carton or secure the lid on your whipping cream container. Like any other dairy product, whipping cream stays freshest with minimal air exposure. Do not whip the cream before storing, as this will lead to flat cream.
Place your container of whipping cream in the refrigerator. Choose a location near the cooling air vent for colder temperatures and optimal freshness.
Remove whipping cream from refrigerator and whip as needed within 3 to 4 days.
Whip your cream using an electric beater or whisk. While it is better to freeze whipping cream before whipping it, you may occasionally have leftover cream that you don't want to simply discard.
Spoon dollops of the whipped cream onto a cookie sheet lined with wax paper and place the sheet in the freezer. Do this immediately after whipping the cream to prevent flattening. Allow the whipping cream to freeze.
Place the frozen whipped cream dollops in an airtight container with a hard exterior. This will prevent heavier frozen objects from accidentally crushing your whipped cream mounds.
Thaw the dollops at room temperature as needed. Air loss will occur in the freezer, so use thawed whipped cream for cooking instead of as a dessert topping.