I have made a banoffee pie, and went to whip the cream to go on the top, and it has split. It was in date, looked fine in the carton, and started to thicken when began to whisk it, but as I continued the cream split so there were basically curds and whey in the bowl.
Has anyone had this happen to them, and if so do you know why, and if there is a remedy?
Recommendations please, for a stopover on the way to Loch Tay