Partially whipped - pack in rigid containers, leaving 2.5cm in headspace. Remove the air, seal. label and freeze. Store for up to 3 months.
Fully whipped - Pipe as decorations on the inside of the lid of a rigid container. Open-freeze until firm then press the base on to cover. Seal firmly, label very clearly and freeze, lid-side down. Store for up to 3 months.
Cream with a fat content over 40% freezes well. Do not try to freeze single cream or reduced fat varities.