There was so much on cream that I decided it warranted a post to itself.

Half&Half : Over here (in colonial Canada), half-and-half is literally half Cream and half Milk, and is also called Light Cream . The dairy industry products are name-regulated, and I believe this is almost identical in the US of A, so that Light Cream or Half-and-Half is 10% ButterFat by volume.
Can/US: ½&½: 2 TableSpoons (30mL), 36 kCals : - 1.4g Carbs, 3.0g Fat, 1.0g Pr.

UK Single Cream : for 100ml 3.9 carbs; 18g fat; 2.6g Pr.
UK Double Cream: 100ml 2.6g carbs; 47.5g Fat (29.7 saturated fat) 1.7g Pr.
UK Extra Thick Cream : surprisingly, same as for Double. Wonder what they do to it to make it so thick?

UK Clotted Cream : 100 g = 2.2 g carbs. slightly lower than double cream.

{There may be slight variations to UK carb content depending on brand name.}

UK: Whipping Cream 15ml 3.5gcarb; 29g Fat; 2.4g Pr.

Our (Canadian) Whipping Cream is usually 36%+ ButterFat (a Double Cream?) and Heavy Cream (which I haven't seen available much here but is more commonly available in the US) can run up to 45% ButterFat... very rich and thick.