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[QUOTE=GlendaRC]Hmmm ... I'm thinking breakfast wrap filled with a little salmon salad. I wonder if they're stronger if you cook them the night before and use them cold?

All of a sudden, I'm envious of Ontarians - here in Victoria, I can't find anything heavier than whipping cream, and that has too many stabilizers added! I've been using 18% table cream, but I'd love to find a source for 35% cream!!![/QUOTE]

here in Ontario 35% cream IS whipping cream

here's a list of the different % of the creams sold here

Quote:

Clotted cream: not made locally - imported from England sterilized, in jars, tastes nothing like the "real thing"

Double cream: made by Western Creamery for Loblaw's - thick, and nearly solid if not stirred. Doesn't whip well and doesn't need whipping to use as a topping

Heavy cream: I've never seen it for sale

Whipping cream: 32-35% depending on brand

Sterilized cream: refers to either tetra packed or canned cream or to individual UHT creamers for foodservice - it's a packaging term with no specific butterfat level implied
Cream or single cream: I've never seen for sale

Coffee cream or table cream: 18%

Half-&-Half: 10%

Light cream: 5%