One thing I don’t see mentioned is the tradeoff in whippability (hey, new word!) of UHT cream. You’ll note that UHT pasteurized heavy cream has carrageenan, gums, and stabilizers to restore the texture and ability to whip successfully. I only purchase heavy cream when it’s needed for a recipe, and I find the tradeoff of longevity vs. usability unacceptable. On the other hand UHT pasteurized milk is a fabulous thing, because I don’t use milk all that much and the UHT product means I waste a lot less milk.
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