I'm also noticing a lot of "heavy whipping creams" in my part of the US come with a thickening agent like xanthan gum in them to make them whip into whipped cream quicker. So there might be significant differences there.
Interesting. In the UK we have 'whipping cream' & 'double cream'; the former is actually closer to US 'heavy cream' (we don't have something named as such) at almost 40% fat (double would be about 50%) but even that doesn't contain such things, despite being named specifically for the purpose I mean. I think the purpose is probably stabilisation post-whipping though, rather than to whip faster?
