Recipe(tried): Fresh Cream -I hope this helps you.

MILWAUKEE:
There are various types of "fresh cream" available in retail markets, differing primarily in it's butter-fat content. COMES NOW:
Whipping cream has a butter-fat content of 30 per cent to 40 percent fat.

Light cream is also called coffee cream as well as table cream it's fat content varies between 16 to 22 per cent. It is also known by 18 per cent cream.

LIGHT Whipping cream or also known as WHIPPING cream varies in butter-fat between 30 to 35 per cent.

"HEAVY" Whipping cream carries 36 to 40 per cent butter-fat.

In America milk products are pasteurized, however much of the cream is ultra-pasteurized. What happens is this, it becomes harder to get the whipping cream to become WHIPPED-CREAM. IF YOU REQUIRE WHIPPED CREAM FOR YOUR BAKED PRODUCT OR DESSERT THEN USE HEAVY CREAM. If it is to be mixed in your recipe as a liquid you can use light cream.

I HOPE THIS GIVES YOU FOOD FOR THOUGHT cHOICES. hAVE A NICE DAY MY FRIEND.

CHEF DUNASK.