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"Quite good"? LOL

From a can it's always UHT so tastes, for want of a better word, industrial. Though I'd just call it horrible and would be offended if served it. Let's be clear, no one is going to mistake it for real cream.

Real whipping cream and a couple of mins with balloon whisk is the only way to go.

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What's UHT? The canned stuff I get is real cream.

He's referring to "ultra-high temperature" pasteurized creams. I figure, from what he's saying, that this type of cream is required for the nitrous oxide process.

Honestly I prefer the nitrous whipped creams, hand-whipped heavy/whipping cream is second for me. Alex seems to think that flavour is universal, and that all the people who like other flavours than him are plants from the food and beverage industry.

I think you need the UHT pasteurization for the long life that a can of whipped cream is expected to last for.

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