Whipping Cream

If I have said it once, I will say it again, Desperation is the mother of invention! I was whipping heavy cream for Strawberry Shortcake yesterday (for yet another family birthday! Happy Birthday Dear Hubby!), and when I pulled out the sugar canister it was empty. Don't worry I have more downstairs in storage (in 25 pound bags), but I did not have time to run down and get it before the cream was beyond the point of being able to add sugar. I did have some powdered sugar so I started adding that a little at a time as the cream whipped. It actually worked better. And today when I pulled it out it was still light and fluffy. It had not separated; leaving a watery mess in the bottom of the bowl. The cornstarch in the powdered sugar help keep it stable. It was quite delicious. I added 1-2 tablespoons of powdered sugar for every 1/2 pint of heavy whipping cream. Another disaster averted (until tomorrow)!!!!!