I agree. 3.25% is the natural fat content of milk as it comes from the cow. Any dairy that is higher or lower is so by industrial processe. Not to say a person at home cannot do it (as home dairy farmers making cheese have done so for centuries) it needs to begin with un-processed milk (IE, not homogenised. This will explain homogenization, and the "how" of getting more cream is self apperent.
http://www.foodsci.uoguelph.ca/dairy...nization.html).
You can achive 35% fat dairy product by adding butter to milk in the right proportions, however, that works only for a few applications, and not for making whipping cream.
You can also purchase a cappachino milk frother, which is essentially a little motor, 2 batteries, and a spring on a metal shaft (usually under 3 bucks, and I think a buck at dollarama), that will "froth" milk up to look like whipped cream without all the fat and calories.
Making whipping cream? 
I would like to inquire whether its possible (easily) to make some whipping cream from which to make whipped cream to be used in hot chocolate. Any suggestions are welcome and thank you. 
