[Jeff Chandler]

Seriously, though, you will NEVER make whipped cream as light and airy as canned. Tastier, yes, but you cannot compete with nitrous oxide for fluffiness.

[PA Engineer]

Tastier, yes, but you cannot compete with nitrous oxide for fluffiness.

...or do it yourself dentistry.

[I still care]

I was surprised (for us in the south) to find that Publix (canned) heavy whipped cream, in the purple can, is better than any of the prepared whipped creams, such as rediwhip.

It is very good. Of course not homemade, but it’s lighter, as you point out, and probably a little less caloric because of all the air.

[My hearts in London - Everett]

Or you can buy one of these: http://www.amazon.com/Cream-Profi-Whip-Stainless-Steel/dp/B003XNPGFA/ref=wl_it_dp_o?ie=UTF8&coliid=IHIP8ARL70GGG&colid=1RR9EVNZM1PP7, and make your own with fresh ingredients like organic whipping cream. :~)