What are the 4 types of cream?

Excuse me, could you please elaborate on the four distinct types of cream? I'm curious to know if there's a particular difference in their fat content, texture, or intended uses. Are they all interchangeable in recipes, or do they each have a specific role in culinary applications? I'm eager to learn more about the nuances between heavy cream, whipping cream, light cream, and half-and-half, and how they contribute to various dishes and desserts.