"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?