You should be able to substitute either "whipping cream" (but not "heavy whipping cream") or "light whipping cream" at a 1:1 ratio. According to the FDA (https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=131), both have a fat content percentage of (about) 30%, although it could be as high as 36%. You can also cut heavy cream (>36%) with whole milk (3.25%), but doing so requires reading the labels and doing a bit of algebra [152 g of heavy whipping cream + 33 g of whole milk = 185 g of light cream, give or take.]
You should be able to substitute either "whipping cream" (but not "heavy whipping cream") or "light whipping cream" at a 1:1 ratio. According to the FDA (https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=131), both have a fat content percentage of (about) 30%, although it could be as high as 36%. You can also cut heavy cream (>36%) with whole milk (3.25%), but doing so requires reading the labels and doing a bit of algebra [152 g of heavy whipping cream + 33 g of whole milk = 185 g of light cream, give or take.]