Heavy cream and heavy whipping cream are usually the same product in the US: both are cream with at least about 36% milk fat and can be used interchangeably in most recipes.

Quick Scoop

The core difference (on paper)

  • In US labeling, “heavy cream” and “heavy whipping cream” both generally mean cream with a minimum of about 36% milk fat.
  • “Whipping cream” (without the word heavy) is a bit lighter, around 30–36% milk fat.
  • Brands sometimes use “heavy cream” or “heavy whipping cream” as marketing/name preference, not as a different product.

How that tiny fat difference matters

Because heavy cream/​heavy whipping cream are high‑fat creams:

  • They whip into thick, stable peaks and hold their shape well for frosting, layered desserts, and piped toppings.
  • The higher fat makes sauces and soups richer, silkier, and less likely to curdle when heated.
  • If you ever compare them to regular “whipping cream” (lighter fat), the heavy version will be denser and more stable, while lighter whipping cream will be softer and more airy and deflates sooner.

Can you swap them in recipes?

For “heavy cream” vs “heavy whipping cream” (both 36%+ fat):

  • Baking: You can generally substitute one for the other 1:1 with no adjustments.
  • Whipped cream: Both whip very well; any difference is usually too small for home cooks to notice.
  • Sauces/soups: Both will give you that rich, creamy texture and reduce nicely.

For “heavy (whipping) cream” vs lighter “whipping cream”:

  • Lighter whipping cream will still whip, but the peaks are softer and break down faster.
  • In very rich desserts (like ganache, super‑thick frostings, or ultra‑silky ice cream), heavy cream gives a more luxurious, stable result.

Simple rule of thumb

  • If the carton says “heavy cream” or “heavy whipping cream” and the fat is 36% or more, treat them as the same thing.
  • If it just says “whipping cream” or “light whipping cream” , expect a slightly lighter, less stable cream and adjust expectations for whipped toppings or very thick desserts.

Tiny story to remember it

Imagine you’re making whipped cream for a pie.

  • You grab a carton that says “heavy cream” one week and “heavy whipping cream” the next. The whipped cream looks and tastes the same because they’re effectively the same rich, high‑fat cream.
  • If, instead, you grab “whipping cream” (no “heavy”), the topping still tastes great—but it’s a bit softer and slumps a little sooner on the pie.

Quick HTML table for clarity

html

<table>
  <thead>
    <tr>
      <th>Product name</th>
      <th>Typical fat %</th>
      <th>Texture & behavior</th>
      <th>Best uses</th>
    </tr>
  </thead>
  <tbody>
    <tr>
      <td>Heavy cream</td>
      <td>≥ 36% milk fat[web:3][web:5]</td>
      <td>Very rich, thick, whips to firm, stable peaks[web:1][web:7]</td>
      <td>Whipped cream, ganache, rich sauces, soups, ice cream[web:1][web:9]</td>
    </tr>
    <tr>
      <td>Heavy whipping cream</td>
      <td>≥ 36% milk fat (same as heavy cream)[web:3][web:5]</td>
      <td>Practically identical to heavy cream; brand naming difference[web:3][web:9]</td>
      <td>All heavy cream uses; usually sold for whipping toppings[web:3][web:9]</td>
    </tr>
    <tr>
      <td>Whipping cream / light whipping cream</td>
      <td>About 30–35% milk fat[web:3][web:5]</td>
      <td>Lighter, whips easily but peaks are softer and deflate faster[web:7][web:9]</td>
      <td>Softer whipped toppings, lighter desserts, coffee[web:1][web:9]</td>
    </tr>
  </tbody>
</table>

Bottom line: if your recipe calls for “heavy cream” and you only have “heavy whipping cream,” you’re fine—use it 1:1 and your dish will turn out the same.

Information gathered from public forums or data available on the internet and portrayed here.