I am making ganache and the couple recipes I saw just said the chocolate and whipping cream. Never specified what kind. I got regular whipping cream. I just found some more and they all say heavy whipping cream. Will this make a huge difference, and is there something I can add maybe to make a difference?

When you say 'regular whipping cream' what do you mean? If the milk fat content is at least 35% then you are okay. Unfortunately there is nothing you can add to it if it's less than that.

Heavy Whipping cream is the best one to use...
Please by all means do not substitute..it won't work..
If you are concerned about Fat content, then I suggest that you do not make Ganache.

I think the fats in heavy whipping cream are supposed to help it blend better. If it makes you feel any better, "ganache" is supposed to be French for "stupid." So every time I make it, that's how I feel!

This is the cream I use

"Dairyland Whipping Cream is made with 33% milk fat and is the ultimate cream. It whips into a light, creamy and smooth topping that works wonders on pastries, fresh fruit or hot cocoa."

I have never had any problems and man have I ever made a lot of ganache. I don't know your method but from experimenting I found that chopping the chocolate to smallish (1/4-1/2 oz) pieces and placing in a bowl. Heat cream to boiling and immediately pour over chocolate and then cover bowl tightly with saran wrap and let stand for 5 minutes. Unwrap and gently stir from the center outwards until all chocolate is melted works the best. Now (optional)you can add some butter to make it richer and add a nice sheen. When I make my 'truffle torte' I add 2 egg yolks to the blended chocolate and cream for added richness and sheen