So here I am at this new job and I can't whip cream into whip cream! And I'm supposed to know what I'm doing, HA!
I've never noticed this or even thought about it before because I hadn't ran into it. But the heavy cream (not light cream) they WERE buying (thank-goodness the chef changed for me) apparently didn't have enough fat in it to hold being whipped. To me then it's not heavy cream....?
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum