Why wont my whipped cream (from scratch [heavy]) never taste like it does on bakery cakes?!
Probably because it isn't stabelized. Here's a recipe I found on line.
If you're referring to the whipped topping commercial bakeries use to frost their cakes, it's because most of them use a non-dairy whipped topping. I don't think the ingredients are readily available in any grocery store, but some Wal-Mart Supercenters or Sam's Club stores will sell it to you. I personally like the taste of fresh whipped cream over the non-dairy stuff. :)
If you made it from scratch it should taste differently then store bought, sugar and whipping cream should help with the flavoring and thickness.
Secret ingredients and procedures. All food products are individual in their own way.