Light cream. Heavy cream. What does it all mean?

single cream (UK) = cream with 5% butterfat

double cream (UK) = cream with 48% butterfat

half-and-half (US) = a mix of half cream, half milk (about 12.5% butterfat)

light cream (US) = cream with 18 to 30% fat

light cream (CA) = cream with 5 to 6% fat

whipping cream (US) = cream with 30 to 36% fat

heavy cream (US) aka heavy whipping cream (US) = cream with more than 36% fat

whipping cream (CA) = cream with 35% milk fat

table cream (CA) = cream with 18% milk fat

buttermilk (US, modern usage, aka ‘cultured buttermilk’) is a fermented product, basically a runny yogurt.

buttermilk (US, historical usage) is the liquid left over after churning butter, which when fresh is closer to skim milk.

sour cream (US) = soured cream (UK)