Perhaps try freezing it in portions that you normally use. It might curdle but not do to fermentation rather chemical like acid in coffee, or separation of the fats and milk.

It is very perishable, which is why milk products must be altered into a longer lasting product like creme fresh, and soft cheeses like cottage cheese. Fresh cream in its pure form was limited to fresh from a dairy..... the addatives allow for a longer shelf life.

I have been using organic cream, and it has an additive, just not the one in non-organic...... and that cream does last a week or so.