For "Heavy Cream" recipes, I use "Table cream" 18% milk fat, 15 ml = 1 g carb
For "Whipping Cream", I use "Whipping cream" 35% milk fat, 15 ml = 0 g carb
I'm not much of a milk or cream person, but will whip up some "whipping cream" for on top of sf/ff jelly or for a dessert coffee - and just tonight, used some to make ice cream
I made some of sandyfanny
's cauliflower soup this week, and bought & used "Table cream" for it - the soup turned out great!
... guess it depends on where you live, what's available from your dairy & # carbs you want to 'spend' on your cream - enjoy it all the same!