From time to time I notice that a recipe will call for pasteurized heavy cream rather than the readily-available ultra pasteurized. The reason given, of course, is the fresher taste of pasteurized, as it is not heated to as high a temperature in the process. I have never been able to find pasteurized heavy cream in the stores. I'm sure they don't carry it due to the fact that it does not have as long a shelf life as ultra-pasteurized. I've even tried to get it directly from our local dairies, but they won't sell to the public! Has anyone else had this problem? Well....not that it's a big problem, but I would like to try it and see if there is really any great difference when I whip cream for strawberry shortcake, for example.
"Afraid of butter? Add more cream."-Julia Child