RH> Probably cream of tartar
 IH> Nope, at least I don't think so. I'm pretty sure I know 
 IH> what Sabine means here. there's a product called "San 
 IH> Apart" which is a white powder with a faintly sweet 
 IH> vanillery effect. It is (as she said) designed to keep 
 IH> cream from separating for long periods of time. I'll 
 IH> see if I can find the ingredients list.
I've never seen it here.  I just buy the extra-heavy cream and whip it to 
death.:)  I'd imagine that meringue powder would do some good, too; it sure 
works in wedding cake frosting.
 IH> Later.. nope. Sorry. We've got the inner packet, but not the box, sorry.
Oh well.  
 RH> It keeps the cream from returning to its liquid state too quickly.:)
 IH> How strange, I know that Cream of Tartar does that for 
 IH> egg whites, but I didn't know it worked on whipped 
 IH> cream too.
Yep.  I guess it's something my grandfather used back in the 30s.  Your Sans 
Apart may be part cream of tartar for that matter, maybe with some eggwhite 
powder tossed in.
--- Maximus 2.02
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