One time on Usenet, Melba's Jammin' > said:
> In article >,
> (S'mee) wrote:
>
> > I want to make real whipped cream for my pumpkin pie this weekend
> > (we're doing an early Thanksgiving at a friend's house on Sunday).
> > I know how to whip it, but how much sugar should I add? Does
> > anyone have a tried and true amount (X sugar for 1 pint whipping
> > cream) or do you just wing it? Thanks in advance...
>
> To taste, Janie, and don't let anybody tell you anything different!
> Serious! And I prefer powdered sugar to granulated. And the smallest
> dash of vanilla isn't a bad plan, either. Wing it. Absolutely and ever.
Thanks, Mom -- looks like the general consensus agrees with you, not
that I'm surprised. And if I mess it up, we can always send someone to
the store for Cool Whip... ;-)
--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~