I am not in America, but many recipes etc are written by Americans!
So how much fat in 'heavy' cream and 'half and half'?
Is heavy cream double cream? And half and half whipping cream? Single cream?
try this thread, which i totally nailed.
This is info from Canada - so it may not be the same as the US
Light Cream - 6%
Half and Half (or creamo) - 10%
Coffee cream - 18%
Whipping cream - 33-36% (depending on who makes it)
I hope that this helps
According to the USDA database, "heavy cream" is about 96.5% fat by calorie, with just a few grams of carbs and protein per cup. Whipping it will turn it into whipped cream, and eventually create butter as the fat separates from the water and other components. The FDA specifies that heavy cream be 36% butterfat by volume.
"Half-and-half," you would think, would be half cream and half skim milk. This is not the case. The FDA says it has to be between 10.5% and 18% butterfat, and it's typically about 12%. This means it's about one part cream to two parts skim milk. You don't whip this, though I suppose if you whipped it long and hard enough, the fat particles would eventually break out into bits of butter. But basically, this is for people who want cream in their coffee but are afraid of the real thing.
They also have a definition for "light cream" which is 18-30% butterfat, and "light whipping cream" at 30-36%, but I don't think you see those sold in the US very often.
My understanding is that "double cream" is a UK thing, virtually unknown in the US, and more concentrated than heavy cream, with butterfat up over 40%.
I don't know which you get if you just milk a cow and skim the cream off after it's finished rising. I know when we do that, it's thicker than the heavy cream in the store, so maybe it's more like double cream. Maybe the heavy cream they sell has a certain amount of skim added back into it and homogenized. Can't be too much, or the carb count would be higher. Maybe it's just got water added.