Sometimes, I want to try a recipe that calls for a small amount of heavy cream. Can the remainder be frozen and then used to make whipped cream? If so, how long will it keep in the freezer?
Heavy cream can be frozen but only if intended to be used in its liquid form (soups, sauces, etc.) It will not whip properly once frozen.
I agree with Pointy that there's really no point in freezing it because it's usually dated about 2 months out from the time I'm purchasing it. Additionally, if kept cold and not left out on the counter unnecessarily (as with most dairy products) it will keep well beyond the date on the carton.
I'm not a milk drinker but use it baking/cooking. If I have a recipe that requires milk I use a 50:50 ratio of heavy cream and water and haven't had any issues yet. If I was using milk it would be whole milk so it's kind of like making your own version.
I regularly freeze excess cream and use it then to bake, cook - lemon creams; scrambled eggs or just as a dessert pouring cream. If you have cream that lasts as long as you say it must have preservatives or be ultra heat treated? Our cream has, at the most, 2 weeks refrigerated shelf life.
You can freeze it once whipped. It's delicious. No special instructions needed, just make it how you like it, and freeze it. You can either freeze spoonfuls for putting in drinks or the whole thing. Once it's thawed it's the same as fresh, frozen is harder at least all my attempts were but my mom insists that a few decades ago it was commonly sold like that and soft while frozen.
Oh and it takes a long time to go bad.