Double cream in Canada is called heavy cream.
Heavy cream is double cream in stores in Canada.
British people call whipped cream in a can squirty cream and regular whipped cream they refer to it as whipping cream.
In the UK, the equivalent of heavy cream is often referred to as “double cream.”
Double cream has a higher fat content compared to single cream or whipping cream, making it thick and suitable for whipping or adding richness to dishes.
Whipping cream has around a 36% fat content, which allows air to be trapped when whipped, roughly doubling the volume.
Once whipped, it can be used to top desserts or fill cakes and pastries.
Double cream is the thickest with around 48% fat content.
Whipped cream, also known as Chantilly cream or crème Chantilly (French: [kʁɛm ʃɑ̃tiji]), is a preparation of heavy, double, or other high-fat dairy cream that has been aerated by whisking or mixing until it becomes light, fluffy, and capable of holding its shape.
In the United Kingdom, what Americans call canned whipped cream is referred to as squirty cream.
The name is derived from how it's served — squirted from a can's nozzle directly onto food.
Like American whipped cream, it's used on ice cream, cakes, and other sweet food and desserts.