I agree; the cream problem poses a dilemma for me as well. I've tried freezing it, and it works okay if you're going to simply use it as an ingredient in a recipe where the consistency of the cream won't be an issue. It separates and the texture changes completely.
There are some good links as the result of a "freezing cream" google search, such as these:
http://www.ochef.com/598.htm and http://www.cdkitchen.com/features/ti...Freezing-Cream.