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I was always taught that heavy cream is heavy cream, whether or not the term "whipping" is used on the label. According to Wikipedia:

In the United States, cream is usually sold as:

* Half and half (10.5–18% fat)
* Light, coffee, or table cream (18–30% fat)
* Medium cream (25% fat)
* Whipping or light whipping cream (30–36% fat)
* Heavy whipping cream (36% or more)
* Extra-heavy or manufacturer's cream (38–40% or more), generally not available at retail except at some warehouse stores.

Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures are based on the Code of Federal Regulations, Title 21, Part 131 [1][2] and a small sample of state regulations.

I worked at a restaurant that ran out of 1/2 & 1/2, so I told the other server we can mix heavy cream and milk and make 1/2 & 1/2, she looked at me like I was crazy. I said what do you think 1/2 & 1/2 is? It's 1/2 cream and 1/2 milk.