Cream is classified by its butterfat content. Heavy cream, used for whipping, is 36 percent butterfat. Light cream, sometimes called coffee cream or table cream, is 18-30 percent butterfat. If light cream is unavailable, use equal parts heavy cream and half-and-half.
To whip cream:
Chill cream well and place in a large chilled bowl. With a chilled whisk or electric beaters, beat briskly to desired consistency, ranging from soft, loose folds to stiff peaks. Flavoring or sweetener can be added before or during whipping.