So here I am at this new job and I can't whip cream into whip cream! And I'm supposed to know what I'm doing, HA!
I've never noticed this or even thought about it before because I hadn't ran into it. But the heavy cream (not light cream) they WERE buying (thank-goodness the chef changed for me) apparently didn't have enough fat in it to hold being whipped. To me then it's not heavy cream....?