Yes. Heavy cream freezes for about 2 months, but expect it to separate slightly, so it's more reliable for cooking than for whipping.
An unopened carton nearing its date, or the last bit left over after a recipe, is usually what sends people looking this up. Cream isn't cheap to waste, and freezing seems like the obvious fix.
The real question isn't whether it survives the freezer, it's what you can still do with it afterward, since fat and water don't always come back together the same way.
Pour heavy cream into a container with room to expand, leaving about an inch of headspace since liquids expand as they freeze, or freeze it in an ice cube tray for small recipe-sized portions of about 2 tablespoons each. Once the cubes are solid, usually after 4-6 hours, transfer them to a labeled freezer bag so the tray is free again.
Heavy cream keeps decent quality for about 2 months in the freezer. It's still safe to use well beyond that at 0°F, but separation and graininess get more noticeable the longer it sits, and cream past the 3-4 month mark is usually only worth using in strongly flavored, cooked dishes.
Thawed cream often looks slightly grainy or watery because the fat separates from the liquid during freezing. A vigorous shake or whisk brings a lot of it back together, though it rarely returns to its exact fresh consistency. Running it briefly through a blender can smooth out a stubbornly grainy batch better than whisking by hand.
Thaw in the fridge overnight, roughly 8-12 hours for a small container, then whisk well before adding it to a recipe. If it's going into a hot dish, add it toward the end and keep the heat low to avoid curdling, since cream that's already been through a freeze-thaw cycle separates more easily under high heat than fresh cream does.
Both freeze about the same, but sweetened whipping cream sold for topping desserts holds its texture a touch better than plain heavy cream since the added sugar interferes slightly with ice crystal formation. Either way, plan on using thawed cream within a few days once it's back in the fridge.
Freezing heavy cream is a smart way to use up extra before it spoils, as long as you plan to cook with it rather than whip it. A good whisk after thawing fixes most of the separation.
Yes, and it actually freezes better than liquid cream. Pipe or scoop dollops onto a tray, freeze until solid, then store in a bag; they thaw in about 15-20 minutes at room temperature.
Yes, both freeze similarly to heavy cream and separate on thawing, though lower-fat dairy tends to look thinner and more watery once thawed.
That's the butterfat separating from the liquid during freezing, not spoilage. Whisking it thoroughly after thawing usually smooths it out enough for cooking.
Yes, wrap it well after the frosting firms up in the freezer for about an hour, then thaw slowly in the fridge to limit condensation on the surface.