This process gives the cream a longer shelf life, but since artificial emulsifiers are added to restore its whipping qualities, taste is affected. If possible, buy pasteurized cream, not ultra-pasteurized.
Heavy cream is used for filling and decorating pastries.
It whips but not as well as heavy cream, and will not hold its form long. Good for fillings but does not hold up well for piping. Mainly used in beverages and does not whip. The butterfat content varies, as there is no set standard. Warm the cream to about 105 degrees F. Remove from heat and add buttermilk, stir to combine.