Location: I live in the Heartland of the United States - Western Kentucky
mugsy, I've frozen "whipped" cream, but only in dollops on a waxed paper-lined cookie sheet. Once frozen, I cover each dollop with plastic wrap (Press 'n' Seal) and use the frozen cream to top desserts. Doesn't keep very long, though. Maybe a month.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!