As the owner of an upscale wholesale bakery for 23 years and currently the pastry chef at a 4 star 4 diamond restaurant, I never stabilized whipped cream with anything If you use 40% or heavy cream which is higher in butterfat than regular whipped cream you will not need a stabilizer if whipped to the right degree. The cream would not weep if held for days, it could be used for frosting a cake and it froze perfectly with no change when thawed. I found weeping is caused by under beating or overbeating the cream. Adding a stabalizer other than gelatin which is tricky, clouds the pure taste of the cream so we never used one. We never had a restaurant. caterer or hotel complain about the cream. I agree that pasteurized cream has a slightly different taste than cream that is not but if vanilla or a flavoring is added it generally is not detectable. Like you, I prefer the unpasteurized. Please see my blog http://pastrieslikeapro.com/?s=Salvaging+overwh+ipped+cream#.VavtgWAaCEN where I talk about an employee who discovered how to save over whipped cream as long as it hasn't reached the butter stage yet. I enjoy your blog very much.

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