Cream is a dairy product that is composed of the higher-layer of yellowish fatty component that accumulates at the top surface of unhomogenized milk. This is skimmed from the top of milk before homogenization.
The amount of butterfat contained in the cream will determine hoe well cream will whip and how stable it will be. Higher fat creams tend to taste better, have a richer texture, and don't curdle as easly when used in cooking.
Different types of creams availabe :
Pasteurized cream will provide a better flavor, will whip up fluffier, and will hold up longer.
As ultra-pasteurized whipping cream has been heated to above 137 degrees C to extend its shelf life, it is more temperamental when it comes to whipping . Ultra-pateurized Heave Cream "will not work" if peaks or frothing are required in your recipe.
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