Short answer: cream is far from ideal as a frying medium.
In the US at least, heavy cream is about 35% milkfat. Recently, I have learned the UK has a product called double cream which is closer to 50% milkfat.
So what is the rest of the cream, if it is only 50% milkfat at the high end? It is water, with dissolved milk solids and minerals.
Even butter is only about 80% milkfat--the rest is an emulsion of water and milk solids in the main milkfat phase. When butter is made, one by product is buttermilk (the old fashioned kind, as opposed to the modern cultured milk product) which is the remainder of the liquid components in the cream after the butter precipitates. The essence of making ghee is separating the milkfat from the other components.
What does all of this mean? Cream would be far from an ideal medium for frying, as the water would have to evaporate before the temperature could rise to frying levels.
It may be possible in some way by reducing the cream until only essentially the fat is left, and then frying in that, but it doesn't seem very practical. I am not sure how you would do it without introducing many off flavors from scorching or burning the milk solids. I could not find any references to such a thing when googling, although the results for fried ice cream did tend to predominate.
If you want to fry in cream--use ghee. It is highly concentrated milkfat.