It's pasteurized but not ultra, and it's a pure, very thick, creamy-tasting cream. And it just won't whip. It might be the heat here, or maybe it's not got an essential added ingredient that most "whipping cream" has? I freeze the bowl and the beaters. Don't need it to hold shape but it would be nice if it at least blobbed a bit onto a slice of cake instead of just pouring off the sides. Anything I can add that won't taste weird?