Sky wrote:

>How much sugar should be included per
> cup of heavy cream to make whipped
> cream to cover a cake? I know how
> much cream to start with, but I'm unsure
> of how much sugar per cup of a cream.
> Yeah, yeah, I can Google, but then I'd
> have to sort through all sorts of
> unhelpful links. TIA.

My rule of thumb, Sky, is to add 2 tbsp. powdered sugar and about 1 tsp.
vanilla to each cup of whipping cream, when it starts to thicken up, and
continue to whip till the consistency you want..don't turn it into
butter though. I find the powdered sugar is better than granulated,
as the cream tends to stay thick better with using powdered.

Judy