International cream standards required

Cooking a curry for some friends tomorrow night. Got the recipe off my dad Tryfan46. Kashmiri chicken. Buying the ingredients in the local grocery store tonight I needed double cream.

Now unlike in the UK where there seemed to be a million different kinds of cream (I should know I used to stack the shelves in sainsburys!) in the US there appears only 2. Half and half (half cream half milk) and then this blip - heavy whipping cream. Had to ask Siri what the difference between double and heavy whipping was. I believe double cream is 45% fat whereas heavy whipping is 35% and up. It will have to do!

Did the prep this evening, all it needs is 7 hours in the crockpot tomorrow before adding the cream. Smells good. Much better than my curry paste attempt last week......