You can definitely froth heavy cream, but the technique is different. You need to let more air in at the beginning of the process by letting it 'spit' at the top of the liquid, and then make sure you re incorporate all those bubbles by having the wand head just under the surface of the liquid. Barista crap. :)
I've done half and half, but never heavy whipping cream, if that's any help.
So I have been giving this some experimentation. Yes, you can froth heavy cream but with not as satisfactory or predictable results as with milk. Cream is all fat and the froth in frothing milk holds its structure due to the protein in the milk. So that got me thinking, if I add some powdered egg white protein, some cold water to dissolve it in, and then the cream I can replicate frothing milk without the lactose (milk sugars) in the milk. This does work! I am still working with exact amounts. This morning I put a TBSP of egg white protein, 1:1 ratio of cream to water and that was total overkill. My cream came out like a meringue (tasty but too thick). I think as little as a tsp of egg white protein would do the trick but have not tried it yet. I will try that tomorrow. I am a slow metabolizer of caffeine so I can't have coffee except in the morning.
Why the hell not? I order heavy-cream lattes all the time at Starbucks. Still get weird looks and "...really? Are you sure?" concern-trollery but whatever. This one barista mentioned how unhealthy he thought soy was after whipping up a gross "skinny" soy latte for the skeletal hipster ahead of me and fully approved of my 900-calorie fat bomb. Soooo tasty.
I can get cream to foam when I (rarely) make one myself but don't expect too much.
2 Tablespoons Heavy Whipping Cream 1/2 cup water
Add shots of espresso. Garnish with Cinnamon. (Or steam with cinnamon for a better mixture).
Cream doesn't forth so awesome - almond mix and/or coconut milk however foam great with just a little practice. i think the best foam comes from mixing both 50-50.
I guess it depends what you mean. For me it doesn't "foam" like milk, it gets warm and a few bubbles but it puts me more in mind of when you melt butter than when you froth milk. Fwiw I use 36 and 38% BF cream so 30% might "froth" more.
Yup, I get heavy cream lattes at Starbucks all the time (I got there because there one of the few coffee shops that ALWAYS have heavy cream on hand). It doesn't get as foamy and it's really loud compared to milk. But you can't be a 1000 calorie latte.