Why wont my whipped cream (from scratch [heavy]) never taste like it does on bakery cakes?!
Answers:
Are you sure the stuff you are getting from the bakery is REAL cream?
Many use mock cream these days which is often completely dairy free- it's shortening and sugar, I've seen recipes that call for lard or even hydrogenated coconut fat (sold as copha or kremelta).
The ones that use REAL cream have a 'to taste' recipe that calls for the addition of sugar and vanilla.
Bakeries rarely use the same kind of whipping cream we home-cooks do. They purchase large quantities of fortified cream or a whipped cream substitute. Although they taste pretty good, we can't compete (nor should we want to!) with them. Consider adding 1 Tsp. of vanilla or 1 tsp almond extract along with some super fine or powdered sugar to make you whipping cream yummy. You can also add vanilla sugar or vanilla beans as well.
Sometimes some vanilla?
There is no sometimes.
If you want the whipped cream to taste different than plain cream, you will have to add flavoring.
Whipping it only adds air.
More sugar too.
IF you are going for whipped cream on a cake, that is not the time to go all diet and start cutting corners.
Bakeries don't use real cream; it does not stand up for long.
They make mock cream, which is butter or shortening whipped with icing sugar.