Heavy cream, also known as heavy whipping cream, is double cream. It has milk fat content of 36-40 percent. Whipping cream doubles in volume when whipped.
Half-and-half is a mixture of equal parts milk and cream, and is 10 to 12 percent milk fat. Half-and-half can not be whipped.
Pressurized whipped cream, contained in cans under pressure. It is usually sweetened and most suitable for topping fresh fruits and desserts. It is a mixture of cream, sugar, stabilizers, emulsifiers. It is whipped (in other words filled-with-air) when nozzle is pressed to release it
