Canned is certainly OK if you want those fancy ridges on it, Depending on the brand, taste wise,who knows. The few I've had were just fine.
Convenience is also a major consideration. Prepping a meal is a lot of work and there is nothing wrong with using a Stor bought item.
There is alos nothing wrong with just using a spoon to drop a big dollop of whipped cream on top of your sundae.
I don't used canned whip cream because I like the ingredients they add to it, in the stuff I can find here. I don't know what it's like where you live.
If you want to put homemade whipped cream on a sundae in a decorative way, you can do that without special equipment other than a plastic bag. You put the whipped cream in the plastic bag. Then you cut a small piece off of one of the corners and squeeze out the whipped cream. You can make swirls and other simple patterns. There won't be ridges on the stream of whipped cream that you squeeze out. If you are using a zipper bag, it will be easier, if you close the zipper before squeezing. If you don't have a zipper bag, you can tie the bag shut with a string or an elastic.
For the canister for making whipped cream, the one that uses an NO2 cartridge, you only need to use 20% butterfat cream. Restos that use a lot of whipped cream often find the canisters more economical than buying 35-40% whipping cream.
I think I can count on 1 finger how often I've made whipped cream in the last year. I buy 34% most often (it seems to have a long life in the fridge after opening). I use it to make Ice Cream, spoon full mixed into my whisked eggs in the morning, spoon into the sauce or soup. 90% is in my eggs. Summer is coming so ice cream will probably take over.
Come to think of it, don't know if I have ever whipped this stuff. I get lactose-free, maybe I have whipped but as I've said.... 1 finger.
hmmmm, crepes... into that lately, maybe we'll find out how well lactose-free whips?