I use real cream and add a whip cream stabilizer - Dr. Oetker Whip-it Stabilizer for Wipping Cream. I am able to add a bit of fine sugar and any kind of extract for flavor. Of course there is no hope of getting color or delicate details but it does go over big for those who can't have bc or don't want bc.
I posted a picture of my sponge cake with the whipped topping and fruit.
What is amazing is that the stabilizer keeps its shape even after I added a glaze to my fruit!