Food: Whipping Cream vs Full Cream

I was planning on making s'mores pie tomorrow and all of the ingredients are in my head but when I got to the grocery I got confused whether it was heavy cream or full cream or whipping cream that I was supposed to buy. After staring at the cream section, I just got whipping cream because it seemed to me like they're kinda all the same and whipping cream is much more useful for me when I bake and it's the most often cream I use. When I got home, I checked out the recipe and apparently, it was full cream that I needed. So I thought to myself I did not want to waste money by buying full cream so I just used whipping cream instead. It would be a really big waste if I did cause creams here in the Philippines are pretty expensive! So I thought about Googling what the differences are with creams. I stumbled upon this article written by Ms. LaBau and it enlightened me on the truth about creams!

Standing in front of the dairy case can be a daunting experience—who knew there were so many different types of cream? Understanding their differences is key to selecting the right cream for your needs. Cream is obtained by skimming the top layer of butterfat from milk, and it is categorized by its fat content below.

• Half and half: half milk and half cream mixed together, with a fat content between 10-15%. It adds a richness milk does not, but is not thick enough to replace cream in recipes that call for cream. It will not whip like cream, either.
• Light cream: fat content between 18-30%, also known as coffee cream. Light cream will not whip.
• Whipping cream: made specifically for whipping, contains 30-36% milk fat. Often contains stabilizers and emulsifiers to ensure it keeps and holds its form when being whipped.
• Heavy cream: also called heavy whipping cream, has a fat content between 36-40%.
• Manufacturing cream: has a fat content over 40%, and is generally not available in retail stores. It is primarily used in professional food service.
• Aerosol cream: comes in aerosol cans and contains cream, emulsifiers, stabilizers, and nitrous oxide, the propellant used to squirt it out of the cans. Although it has its uses in dessert preparation, it is not used in candy making.
• “Whipped topping” or “dessert topping”: usually does not contain cream at all, but instead is a mixture of hydrogenated vegetable oils.