There's really no comparison between pre-made and homemade whipped cream. And, since it's fairly easy to make at home, there's really no reason why you shouldn't make your own.
The basic recipe for Perfect Whipped Cream:
Chill a large bowl (either stainless steel or glass) and a whisk or mixer beaters for 30 minutes. Combine 1 cup cold heavy whipping cream and 1 to 2 tablespoons confectioners' sugar in the bowl; whisk or beat on medium speed until the cream just holds soft peaks. Yields approximately 2 cups of whipped cream.
- You can refrigerate the leftover whipped cream, just use within 24 hours. Gently re-whip it, if necessary.
- The higher the fat content of the cream you use, the better the whipped cream, so use heavy cream or heavy whipping cream - they are at least 36% fat. Whipping or light whipping cream will make a less stable whipped cream, and light cream won't whip at all.