What will happen if i use heavycream instead of buttermilk in a cake recipe? is it a good substitute?

will anything happen differect instead of tasteWhat will happen if i use heavycream instead of buttermilk in a cake recipe? is it a good substitute?
Don't do that in a recipe that also calls for baking soda because the tartness of the buttermilk will activate the baking soda. go online and there are some ways to make butter milk.What will happen if i use heavycream instead of buttermilk in a cake recipe? is it a good substitute?
it will make the cake thicker , and very creamy , which can taste delightful! it isn't a healthy subsitute , it is making the cake more fattening than it already is , and the fat content it already has is already too much fat !
The buttermilk has a higher acid content and many are fat free. It is probably not a good trade. If you do it add about a teaspoon of lemon juice to the cream to sour it.
I can't see if water would not do the job