Heavy cream, or heavy whipping cream, is dairy cream with a fat content of at least 36% milkfat. It is the most common grade of cream sold in American grocery stores. Heavy cream produces stable, sturdy peaks when whipped, and is suitable for use in sauces, soups, candy-making, and desserts, as well as for the making of whipped cream.
In the United Kingdom and Canada, whipping cream is the equivalent level of milkfat. The most-similar product in France is crème fraîche liquide, which is not treated with fermentation culture, unlike crème fraîche épaisse.