I love the whipped cream you get in Whole Foods deserts but I don't buy the tubs of it that they sell because that is silly. But my whipped cream never achieves the dense consistency theirs has. So, last time I was there, I looked at the ingredients and discovered there is egg in the whipped cream. I came home and googled this phenomenon but only found one (questionable) post about adding an egg white per 1/2 pint of whipped cream. I did this and the result was creamy and smooth but not thick. I am wondering if there is a technique for this? Do you whip the cream and the egg white separately and then combine? The ingredients did not state whether they used a whole egg or just egg whites so maybe there is another way to do this? Any thoughts?