[nonDosearrany]

You want to use "heavy cream" NOT "whipping cream".
Whipping crean is actually a bit lighter cream that they add starch to to make it whip like heavy cream.

My whipping doesn't have starch... it has carrageenen as a thickening agent/emulsifier, but no starch. Carrageenen is an emulsifier made made from red algea... much like gelatin which is made from animal bones and lectin is made from soy beans.

Here's a link to a website that explains (very well) the differences between the different creams. It's all based on the % milkfat.

http://www.idfa.org/facts/milk/define.cfm