Can we use cream or table cream (neither is ';whipping cream';) to make whipped cream?

which one of the two makes the best whipped cream? and what are the ingredients and directions to making it?Can we use cream or table cream (neither is ';whipping cream';) to make whipped cream?
From:


http://baking.about.com/cs/hintsandtips/鈥?/a>





Tips:





Use cream that has either a 36 to 40 percent milk-fat content (heavy cream) or 30 to 36 percent (light whipping cream).


Don't over-whip the cream. It turns to butter.


Sweeten whipped cream to taste, and depending on what it accompanies.





Here's How:





Begin with thoroughly chilled cream.


Chill mixing bowl and beaters.


Whip the cream on medium speed.


Add sugar (2 tablespoons to 1/4 cup granulated) and any flavorings while whipping cream.


Cream is whipped when soft peaks form.


For vanilla-flavored whipped cream, add 1 teaspoon of vanilla extract.


For a chocolate flavor add 2 tablespoons cocoa with 2 tablespoons of sugar.


For coffee-flavored cream add 2 teaspoons instant coffee granules and 2 tablespoons sugar.


One teaspoon to 1 tablespoon of your favorite liquor and liqueur flavors work as well.Can we use cream or table cream (neither is ';whipping cream';) to make whipped cream?
Heavy or whipping cream makes whipped cream.
yes - you can whip them both. you can even whip lite cream if you want. It just takes a bit longer and might not get as firm. It still whips though. It'll taste the same. Use an electric beater.
To get the best results....you need ';whipping'; or Heavy cream....also, all components(bowl,cream,whisk) need to be cold....only beat to form peaks, be careful not to overbeat...you'll make butter! Lastly, don't be afraid to try....it's only cream..I always get extra just in case.....and homemade is so much tastier %26amp; you actually KNOW what's in it!
hmmm powdered sugar...milk...butter...

hockey