That kind of topping is made of a mish-mash of chemicals and unhealthy, hydrogenated oils that aren't available to the home cook.

Almost any recipe that calls for topping can be made with real whipped cream instead.

Here's how to whip fresh cream:
Begin with thoroughly chilled heavy, whipping cream. Chill the mixing bowl and beaters.
To avoid splatters, start whipping the cream on medium speed until it gains some volume; then switch to high speed to finish.

Add sugar - about 2 tablespoons per pint of cream, or to taste - and any additional flavorings while whipping cream. For vanilla-flavored whipped cream, add 1 teaspoon of vanilla extract. For a chocolate flavor add 2 tablespoons cocoa with 2 tablespoons of sugar. For coffee-flavored cream add 2 teaspoons instant coffee granules and 2 tablespoons sugar. One teaspoon to 1 tablespoon of your favorite liquor and liqueur flavors work as well.

Cream is whipped when soft peaks form.

Use cream that has either a 36 to 40 percent milk-fat content or 30 to 36 percent milk-fat.
Don't over-whip the cream. It turns to butter.