On 1/26/2014 4:53 PM, Steve Freides wrote:
> I tried making whipped cream out of a box of "shelf stable" heavy cream.

The ultra-pasteurization process adversely affects the ability of the
cream to whip. It adversely affects its flavor, too.

If flavor and texture are important to you, look for a high-quality
whipping cream - that is, one that is all cream or primarily cream,
with few or no additives. Unfortunately to keep the cost down, most
heavy cream is now thinned with milk and thickened back up with agar
or another thickening agent. You pretty much have to go organic or
from a local farm to find the real thing nowadays.