Heavy cream and heavy whipping cream are quite similar, both having a high fat content which makes them creamy and suitable for various recipes. The main difference is their fat percentage: heavy cream usually has about 36-40% fat, while heavy whipping cream ranges from 30-36%. This affects how they whip and their richness. Do you have a specific dish in mind and are wondering which might work best? Or perhaps you're curious about how to substitute one for the other in recipes?