Not all cream is suitable for making whipped cream. Only cream with a fat content of between 27% to 36% is suitable for whipping. This is because the way a Nitrous Oxide cream whipper works.
When the Nitrous Oxide (N2O) is added to the cream in the cream whipper dispenser the Nitrous oxide instantly dissolves into the fat of the cream. When the dispenser level is pushed it releases the cream and the Nitrous oxide expands inside the fat making the cream expand to become fluffy.