can't think if any reason you can't.....

We've never frozen heavy cream, but we've frozen half and half.
When it thaws, it looks like its curdled.
But we've used it in making ice cream and it's been fine.

Here is some info I copied for my notes, haven't tested how it turns out yet though:

Freeze only pasteurized cream containing at least 40 percent butterfat. Cream can be frozen whipped or unwhipped; however, it often does not whip after being frozen. Freeze dollops of sweetened whipped cream on a baking sheet. When frozen, package in freezer bags. To thaw, place on dessert just before serving.
To freeze liquid cream, heat it to 170 degrees Fahrenheit for 10 to 15 minutes. Add 1/3 cup of sugar for each quart, pour into rigid containers, leave headspace, seal and freeze. Liquid cream that has been frozen is suitable for use in cooking or in coffee. Thaw in refrigerator and use within a few days.

So I guess that means it can't be whipped? Thinking of all sorts of dessert which take whipped cream, mousses etc.

It is Ultra Pasteurized so I don't think I need to heat it.

Thanks ngraham for having those notes.

Jane

Now I HAVE frozen sweetened whipped cream, only once, but it worked remarkably well. I was amazed at how well it held up. Above it says to freeze sweetened whipped cream in dollops, but I just put mine in a tubt. I haven't tried it in liquid form, but sure worked well whipped. I did sweeten it though, knowing I would use it as topping.