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From: holly@hpfcla.UUCP
Newsgroups: net.cooks
Subject: Re: Orphaned Response
Message-ID: <5400019@hpfcly.UUCP>
Date: Mon, 26-Aug-85 14:30:00 EDT
Article-I.D.: hpfcly.5400019
Posted: Mon Aug 26 14:30:00 1985
Date-Received: Sat, 31-Aug-85 04:58:18 EDT
References: <7681@Shasta.UUCP>
Organization: 26 Aug 85 12:30:00 MDT
Lines: 6

This note might be interesting to some of you.  There is a big difference
in sugars when whipping egg whites or whipping cream.  I have found that
using powdered sugar instead of regular sugar works much better.  The reason
is because powdered sugar has cornstarch in it.  Regular sugar has a much
higher water content thus causing egg whites or whipping cream to seperate
at a much faster rate.