Cream that is to be whipped (whipping cream) or light cream needs to have a fat content of at least 30-36%. Typically if purchase "whipping cream" it will be light cream. In comparison, heavy cream must be a minimum of 36% fat.
In a recent search (2018) I see that Clover Dairy, for example labels their cream "heavy whipping cream" and it is 40% fat. After checking a few other brands, many do not even disclose the amount of butterfat they contain.
It is common for cream to be "sterilized" and this makes the cream take longer to whip. Whipped cream is used in or for topping desserts and sometimes for a dramatic addition to coffee. See heavy cream.
With our handy conversion calculator.
If you are lover of whipped cream, check out our Twenty Ways With Whipped Cream, 20 delicious variations.