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No; cream has a higher fat content. Granted, it’s a fairly subtle difference (at least 36 percent fat in whipping cream and at least 30 percent in heavy cream), but it’s important if you’re making something that will hold its shape — the higher fat content in whipped cream makes it better suited for those jobs . This extra fat also makes it more resistant to curdling in sauces.
And if you’re wondering where heavy whipping cream fits into all of this, don’t worry, it’s just that the same as cream.