I can't come up with specifics, but I know I have tried to avid heavy cream and the results were awful. So, once or twice a year, I bit the bullet and use the heavy cream and be done with it.

I'm starting to feel the same way about fat free ricotta, sour cream etc. Some recipes need that fat.

If you research this group, I think this subject has been 'beat' to death before. My mother had no truck with anything but heavy cream when she wanted whipped cream on something. As a kid, we fought over licking the beaters.