I am from England where there a several types of cream, single, double, extra thick double, Jersey or Guernsey, clotted etc. The cream section of the supermarket is big generally, even the corner shops have a reasonable selection for the most part.
Here in the US there is err well pretty much just heavy cream and whipping cream (I don't mean the stuff in a squirty can). If I want fruit and cream it coats the fruit for a few seconds and then falls off. Is there thicker cream than whipping or heavy cream, are they all so white? Am I just unlucky that the supermarkets in Florida don't carry better quality cream. If I want heavier cream do I have to partially whip what I can get?