I go for fresh cream that has more than 40% fat as far as possible. It gives a more solid body after it's whipped up and it taste much better than those which are lower fat content. However, Japanese fresh cream are very delicate, as they do not have any stabilizer added , hence it got to be handled with extra care. Under beat, it will be too runny and won't get the right texture to decorate the cake. Over beat, the cream curd, and there goes the cream!
To have the best result, is to beat the cream over a bowl of ice water,