On Fri, 24 Nov 2017 18:30:48 -0500, Ed Pawlowski > wrote:

>On 11/24/2017 6:10 PM, Nancy2 wrote:
>> To all whipping cream enthusiasts:
>>
>> Put a bit of POWDERED sugar in the cream you are whipping, and it will be stable (not
>> liquify) for hours. Regular granulated sugar doesn't stabilize the cream like this.
>>
>> You can also add a bit of meringue powder to stabilize it, if you have that in your
>> cupboard.
>>
>> This tip won't heLp ReddiWhip users, though....it will liquify in less than an hour.
>
>Never heard of meringue powder.

The vast majority of bakeries of all sizes use powdered egg whites to
make meringue.