Whipped Cream - help!

[ChaCha]

Have just attempted my first banoffee pie, base looks fine, caramel tastes lovely and i arranged slices of banana on top.
I 'whipped' some of the double cream as instructed but it doesn't look right on the pie Is it meant to be slightly runny? I am such an amateur at anything like this..what should the whipped double cream have been like, i whipped for ages btw.

Thanks.

I'm not an expert but I think it's supposed to be quite solid- so if you turn the bowl upside down it doesn't slip out (same test for egg whites i think). You do need to whip for ages and then it will suddenly thicken- it sounds like it was nearly there- can you try for a bit longer? Good luck. PS sprinkle chocolate on top for a yummy finish!

thanks browncat, too late though, i should have just kept whipping shouldn't i it seems to be thickening in fridge slightly and have grated some choccie - ta