Go by the amount of milk fat if it is stated. In Canada, whipping cream has between 31 and 35% milk fat. We do not have heavy cream. In the U.S. heavy cream should have more than 35%, about 37% usually. Your whipping cream in the U.S. is between 33% and 35% milk fat, normally. Anything over 30 or 31% milk fat will whip and hold peaks.
In Europe you can buy the heavy clotted cream - Creme fraiche, the true creme fraiche is the heavy cream that you can stand a spoon up in, before it is whipped. It has a very high milkfat content and is not pasteurized.
In Canada, some Quebec farmers sell this, illegally. It is the only time I have ever had it.
Hugs Squirrelly Cakes