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.
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.