If you need to replace buttermilk with heavy cream and vice versa, keep the following nuances in mind:

Buttermilk is low in fat, while heavy cream is 30%-40% fat. If a recipe calls for heavy cream due to its fat content, buttermilk cannot be substituted for it.
Buttermilk cannot be whipped, but heavy cream can. If the recipe calls for you to whip heavy cream, buttermilk won’t work here.
Buttermilk tastes sour, while heavy cream is slightly sweeter. If a recipe calls for adding sourness to a dish, such as buns or cookies, you can’t use heavy cream as it lacks the acidity and tanginess of buttermilk.
Buttermilk is acidic and reacts with baking soda, but heavy cream does not. This reaction causes the dough for everything you cook, such as cakes and bread, to rise. Therefore, if buttermilk is used as a leavening agent in a recipe, heavy cream won’t work.
Buttermilk makes foods light and fluffy, while heavy cream makes them rich and creamy. Therefore, if a recipe calls for a product based on these distinctive qualities, swapping them will not work.
If you really need to use heavy cream instead of buttermilk, you can add a little lemon juice or vinegar to it to add acidity and tanginess.
Since heavy cream doesn’t react with baking soda or act as a baking powder, you can substitute baking soda with some baking powder in your recipe to do the trick.

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