Hallo Ian,
IH>Sabine means here. there's a product called "San Apart" which is a
Oh, I didn't know that you know that over there, too :-) Yes, that's  
exactly what I mean. I've heard that a bit of sugar could do the same job,  
but I never tried - I even don't use "San Apart". My cream gets stiff  
without all this stuff :-)
IH>How strange, I know that Cream of Tartar does that for egg whites,
IH>but I didn't know it worked on whipped cream too.
My dictionary says, that cream of tartar means Weinstein. I've never heard  
about this. The egg whites always get stiffed when you avoid the egg yolk  
dropping in. One little bit of egg yolk - no chance.
Schoene Gruesse
   Sabine                          e-mail: frosch@seerose.kristall.de
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