How can I recreate canned whipped cream from scratch?
Sigh, I was trying to avoid answering this, but feel compelled to provide some information after all your revisions.  I'm answering only this part of the question:


  Can someone explain what these are: (maltodextrin, inulin (chicory
  extract), cellulose, mono- and diglycerides polysorbate 80, artificial
  flavors, carrageenan)


Let's break that down:


maltodextrin is a sweetener
inulin is also a sweetener
cellulose is a fiber (wood, basically) used as a stabilizer
mono- and diglycerides are emulsifiers, that make the cream smoother
polysorbate 80 another emulsifier
carrageenan algae, also a stabilizer


Now, "artificial flavors" could literally mean anything, which is a big challenge for your recreation experiment.  Not only does it not say which flavors they've added, the formula may be a trade secret.