Those hand or stick-blenders with a flat blade can whip nonfat milk to a thick-ish consistency. Add Splenda or another sweetener, and you’ve got something pretending to be whipped cream. It doesn’t hold up, though. Gotta use it ASAP.
I think you need to be a bit more descriptive about what you’re looking for. “Whipped Cream” is just that, cream that has been whipped until it’s light and fluffy. Generally sugar is added for sweetness, so if you want “sugar free whipped topping”, then you could just add artificial sweetener instead of sugar and you have “sugar free whipped cream”, which seems to fit the bill perfectly.
But I suspect that isn’t what you really want. Are you looking for nonfat, or non-dairy, as well as sugar free?
Years ago I invented a rich and gooey cream made from sour cream and Splenda whipped together. I was trying to replicated the filling of Russian Blintzes that I had eaten. It is really excellent, but really rich. Great on fruit. You can make a few spoonfuls to try it out.
Add a little sugar free instant pudding mix to keep it stable a bit longer if you want to whip cream. I remember I really liked the white chocolate flavor but vanilla is fine. Here is a common recipe: http://genaw.com/lowcarb/whipped_topping.html I never tried it with liquid sucralose, just pudding mix.