Recipes for ganache call for heavy cream...is heavy whipping cream the same thing? It's the only thing I can find.

They are not necessarily the same thing, though in most cases you can substitute. Most ganache is whipping cream and chocolate. I have never used just cream. Go with the whipping cream and you will be fine...

These are the fat content of different creams

United States
In the United States, cream is usually sold as:
Half and half (10.518% fat)
Light, coffee, or table cream (1830% fat)
Medium cream (25% fat)
Whipping or light Whipping cream (3036% fat)
Heavy Whipping cream (36% or more)
Extra-heavy, double, or manufacturer's cream (3840% or more), generally not available at retail

Whipping or light whipping cream is best as it is 30-36% fat. Heavy whipping cream is not that much more fat content so it will still work.

I was wondering the same thing and found this:

http://whatscookingamerica.net/Sauces_Condiments/CreamDefinitions.htm

I usually can't find heavy cream at my supermarket and have to make do with whipping cream.

I was wondering the same thing and found this:

http://whatscookingamerica.net/Sauces_Condiments/CreamDefinitions.htm

I usually can't find heavy cream at my supermarket and have to make do with whipping cream.

Thanks so much!