What has been your experience with freezing heavy (whipping) cream?

Thanks for follow up ChefDaddy.

This piqued my interest so overnight I put some in the freezer in a shallow pan and pulled it out this morning and let thaw at room temp (not planning on using) for a couple of hours. I just tried to whip it and the result was not good. So yes, you can freeze it. Use it for things other than whipping and you'll be ok.

prettyPeas ... is Harold McGee saying "Yes, I can still whip" because I'm not sure how "jagged crystals" effect whipping. Clearly I need to learn more about kitchen chemistry. thanks.

Yes, according to Harold McGee milkfat globules, which form the structure of the bubbles in whipped cream, can be punctured by jagged crystals when the water component of cream freezes.

Hmm...if after thawing the cream you find it has seperated as boulangere has stated could it be brought back like a broken creme sauce by adding just a little more cream.

fiveandspice is correct. Whipping it will be disappointing. Once you've effectively separated the water by freezing, you'll be wondering what you were thinking.

I've done it before and always find that when it defrosts mine is often sort of separated and has a slightly funny consistency. It has still worked perfectly fine in sauces, but I can't say that I have ever tried to whip cream that has been frozen. I'm guessing it won't work quite as well.