Whipped Cream Whoops.

Yeah, you probably don’t want to over whip your cream to the point where it’s the consistency of whipped butter.

Stiff, whipped butter.

Banana Coconut Cream Pie is a beautiful thing, and deserves a perfectly-beaten crown of whipped cream that’s pillowy and soft and smooth. Not the kind you have to actually cut through with a knife. With effort.

I had to scrape the cream off the pie (for some reason I stubbornly kept trying to spread it over the coconut-vanilla cream filling, thinking it would be okay. It wasn’t.) and start over with a new batch. On round two, I actually watched the cream being whipped, instead of wandering off aimlessly to the pantry to see if I had big coconut flakes for the garnish, getting lost in the sea of all things baked goods (where at least I stumbled upon a block of white chocolate I didn’t know I had… providing inspiration for yet another dessert… it’s an endless loop of baking-disasters-serendipity, really).

But really, make the pie. And watch the whipped cream.

Click Here to PRINT This Recipe Now!

Related Recipes & Posts:
June 1st, 2013 | More Sweets Please | No Comments | Tags: Disasters