There are two types of sweet cream: American-style and European-style. The main difference between the two is in the fat content. American-style sweet cream has a higher fat content than European-style sweet cream. American-style sweet cream has a minimum fat content of 18%. This high fat content makes it ideal for use in baking, as it creates a richer texture and flavor. It can also be used for whipping, as it will hold its shape better than European-style sweet cream. European-style sweet cream has a lower fat content, typically around 10%. This makes it less suitable for baking, as it can make baked goods more dense and heavy. However, it is still possible to use European-style sweet cream for whipping, although the results will not be as stable or voluminous as with American-style sweet cream.