Separate the eggs, placing the whites in the large bowl of an electric mixer, and the yolks in a medium mixer bowl. At high speed, beat the egg whites until stiff peaks form when the beater is slowly raised. Using the same beater, beat the egg yolks well. Beat in the cream, the salt, and the pepper. Heat an 11-inch skillet over medium heat, add the butter, and heat until it sizzles. Pour in the egg yolk mixture. When it begins to set, 5 to 10 seconds, add the beaten egg whites, and quickly fold them into the yolk mixture with a wire whisk or spatula. Cook over medium heat, shaking the skillet gently, until the omelet is puffy and almost set, 3 to 5 minutes. Using a wide spatula, quickly loosen the omelet from the side of the skillet, tilt the skillet, and fold the omelet in half. Slip the omelet onto a serving platter and serve at once.