recipe calls for it. all i see in the stores is whipping cream.

Heavy cream and whipping cream are the same thing. Regular cream contains about 30% butterfat while whipping/heavy cream has 36%-40% butter fat.

This link should cover all you need to know.

http://en.wikipedia.org/wiki/Cream

If you are using cream in a cooked recipe, like a for sauce, a special mashed potato recipe, etc...just about any type will work at home.... you can always thicken up a light cream used in a sauce with a bit of flour and heat, if need be, and if that is all you can find. Light cream is not as rich as heavy cream due to less butterfat ... but, hey, at least you can complete your recipe at home and still enjoy your meal.

However, If you are doing some specialty deserts or pastries that require whipping the cream nice and stiff, or need to be thick and rich like a high-quality pudding... or operating a restaurant... then you need to be more selective.

its for vodka penne.

its for vodka penne.

Whipping cream will do just fine

its for vodka penne.

Whipping cream will do just fine

I concur