Are cream and whipping interchangeable?

Here's why:

* Whipping cream is a specific type of cream with a higher fat content (typically 30-36%) that allows it to be whipped into a fluffy, stable foam. This foam is used in desserts like whipped cream, mousse, and frosting.

* Cream is a broader term that can refer to several types of cream, including heavy cream, half-and-half, and light cream. While these can be used in cooking and baking, they do not have the same whipping properties as whipping cream.

Here's a table summarizing the differences:

| Feature | Whipping Cream | Other Creams (Heavy, Half-and-Half, Light) |

|---|---|---|

| Fat Content | 30-36% | Varies depending on type |

| Whipping Ability | Excellent | Limited or no whipping ability |

| Usage | Whipped desserts, frosting, mousse | Cooking, baking, sauces, beverages |

In short, you can't use regular cream to make whipped cream. You need whipping cream specifically because of its high fat content.