Are there any health risks from eating processed dairy cream or dairy cream products?

It's possible, but unlikely. Like any product of animal origins, raw dairy cream may be contaminated  with salmonella or E coli O157:H7, both of which reside in the animal's digestive tract. However, dairy cream is pasteurized during processing, effectively inactivating salmonella, E. coli, and  other pathogenic bacteria.   Do not purchase or consume creams sold at farms and farmers markets, as these creams may not have been pasteurized.
 
Some consumers can't tolerate lactose, a sugar found in creams and other dairy products.  Because lactose intolerance isn't an all-or-nothing condition, the severity of symptoms may vary. Symptoms generally include nausea, cramping, bloating, and diarrhea. The good news is that lactose-free dairy products are becoming more widely available in supermarkets.
 
Processed creams and cream products are subject to spoilage as a result of improper storage or proper storage over an extended period of time. Time--and oxidation--eventually exact their toll on all perishable food products.
 
Fortunately, proper storage, handling, and preparation of processed dairy creams and dairy cream products eliminate most risk of illness.
 
Source(s):
USDA Fact Sheets "Salmonella Questions and Answers"
Ohio State University "What You Should Know About Escherichia Coli 0157:H7"
 
Wikipedia.org "Lactose Intolerance"