Hey, so we all know pies made from aerosol whipped cream tend to be disappointing. My first time I used spray whipped cream actually had decent results.

I've used many alternatives (Cool Whip, shaving cream, whipped heavy cream, custom ordered uncooked merangue pies) but sometimes long for the ease of the aerosol stuff.

I have seen some videos that used aerosol cream with fantastic results (by which I mean coverage and stickiness/ staying in places). Does anyone have ideas how ti get good results out of the stuff? (I know other stuff is better but just want to make this work again)

There are undoubtedly better substances to make pies from, but for ease aerosol has a lot of advantages it's true. From my (admittedly not too extensive) experience a thin layer of custard under the aerosol cream really improves the splatability and coverage, while not adding too much hassle logistically. Leaving the cream to sit for a short while after spraying it on to the pie also means it softens a little and sticks better. And using UHT rather than fresh reduces (but doesn't eliminate) that unpleasant sour smell that clings to you after you've been using fresh cream to wam with.

For best results, apply to crust while it's cold, use immediately. Keep the ambient temperature as low as you can stand it.

I do have questions about uncooked meringue, though. Can I message you privately?

Huh, thank you for the advice on the cream! It's kind of opposite from what I've personally experienced and does conflict with that the_pie_chap said: "Leaving the cream to sit for a short while after spraying it on to the pie also means it softens a little and sticks better." I've found that the cold stuff doesn't stick as well as when it's a bit melted. Has it stuck better cold in your own usage?

You can PM me or just ask here... I don't assume it would be too compromising a question? If I don't feel comfortable answering here Ill PM you.