Heavy whipping cream and heavy cream are essentially the same product. Both terms refer to cream that contains at least 36% milk fat, according to the US Food and Drug Administration's standards. They can be used interchangeably in recipes with no significant difference in outcome. The confusion sometimes arises because of the different names used by brands, but nutritionally and functionally, heavy whipping cream and heavy cream are identical. The term "whipping cream" without "heavy" usually refers to cream with a slightly lower fat content (30-36%), which results in a lighter texture when whipped but is not the same as heavy or heavy whipping cream. In summary, heavy cream = heavy whipping cream in most contexts and can be substituted one for the other without issue in cooking or baking.
