Butterfat content determines the classification of a cream. The fat content of light cream is 18 to 30 percent, light whipping cream is 31 to 35 percent, heavy cream is 36 to 40 percent, and heavy whipping cream is 36 to 40 percent. Clearly, heavy cream and heavy whipping cream define the same cream.
Other cream types include half-and-half (a milk and cream mixture with 10 to 17 percent fat content), double cream (48 to 54 percent), and clotted cream (55 percent and higher). The latter two creams are popular in England.