WHEN YOU ARE MAKING HOMEMADE WHIPPING CREAM,WHICH TYPE OF SUGAR DO YOU PERFER-WHITE GRADULATED OR CONFECTIONERS POWDERED? AND WHY? THANK YOU BRENDA THE FARM

-- Brenda (thecfarm@midmaine.com), February 04, 2002

Answers

I have used both and prefer confectioners sugar. It dissolves completely and more quickly, gives better volumn and holds up better after whipping; however, if I either don't have enough on hand or run out, regular granulated sugar does the trick.

-- Karen (mountains_mama@hotmail.com), February 05, 2002.

I like to use honey and vanilla.

-- Cindy (SE. IN) (atilrthehony@hotmail.com), February 05, 2002.