Dee Randall wrote:
"Roy" wrote in message
ups.com...
You really have to check it out if its suited for your taste.
But if you plan to add a sweetener.
I suggest that you add very fine icing sugar into the cream instead
so
that it will be partially dissolved in its water content and the
rest
bound by the milk fat phase. .
Roy

Thank you, Roy, for your answer.
I have put regular sugar into a food processor and processed it into
a fine
sugar; would this be fine enough?

The most that you can obtain with such treatment is slightly finer than
normal granulated sugar. I am not sure if processors can reduce the
particle size further.I seldom do that technique. I had ground sanding
sugar( In the past due to the sudden lack of granulated sugar) in the
vertical cutter mixer( STephan VCM a form of large scale food
processor) and I was not impressed with the fineness either.
In any case try it anyway and see the result if there is still the
distinctive grittiness in mouthfeel.
You do not add heaps of sugar to cream anyway, so if you add just
enough ( to confer some perciptible sweetness) and stirring it well it
might do the trick.
I was thinking that extra fine granulated sugar would be satisfactory,
but needs to be confirmed by actual test.
Good Luck!
Roy