On Sat, 13 Feb 2010 07:52:29 GMT, Wayne Boatwright
> wrote:

> On Sat 13 Feb 2010 12:29:17a, sf told us...
>
> > On Sat, 13 Feb 2010 00:09:05 -0500, "Ed Pawlowski"
> > > wrote:
> >>
> >> "Janet" > wrote in message news:
> >> >
> >> > Heavy cream is available in virtually every supermarket, as is
> >> > whipping cream.
> >>
> >> Not where I Live. I can't recall the last time I've seen "heavy cream"
> >> in any of the area markets. Whipping cream is everywhere though.
> >
> > It doesn't take a huge leap of the imagination to think... hmmm:
> > heavy - whipping, maybe they are similar.
> >
>
> Um, there is a difference. Whipping cream has a lower butterfat content
> than heavy cream. From Wiki:
>
> light whipping cream (often called simply "whipping cream") contains 30–36%
> fat
>
> heavy cream contains a minimum of 36% fat
>
> manufacturer's cream (not federally regulated) contains 40% fat

Both whip just as well and both do just fine as and ingredient in a
cheesecake recipe. I would *not* make a special trip just to find
heavy cream when whipping cream is on the shelf in front of me.

--
I love cooking with wine.
Sometimes I even put it in the food.