Freezing Cream

Freeze light and heavy cream, evaporated milk and half-and-half for up to
two months. Heavy cream may not whip after thawing. Remove original
wrappings or can and store in plastic freezer containers or glass jars.
Leave one-inch headspace. Thaw in the refrigerator and use for cooking.

Freeze whipped cream for one month in dollops or mounds. Freeze firm on a
cookie sheet, then place in a freezer container. Make one layer, cover
with waxed paper, and place second layer on top. Seal in airtight wrap and
store in freezer. Place on top of dessert 10 minutes before serving.