Description
Light, creamy, and delicately infused with the floral citrus notes of Earl Grey tea, this whipped cream is the perfect topping for sponge cakes, tarts, and more. It’s simple to make—just steep tea in warm cream, chill, and whip to soft, pillowy peaks. A lovely twist on classic whipped cream that adds elegance to any dessert.
Ingredients
Units
Scale
- 500 ml double cream
- 60 g icing sugar
- 4 Earl Grey tea bags
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Bring the double cream to a gentle simmer, do not boil.
- Pour the cream into a stainless steel bowl and infuse with the Earl Grey tea bags. Let them steep for 30 – 45 mins as the mixture cools.
- Meanwhile, mix the icing sugar with the salt and set aside.
- Now cover the bowl with a lid and cold brew the cream for 8 – 12 hours in the fridge.
- Remove the tea bags and squeeze all their flavour before discarding.
- Add vanilla extract and icing sugar mixture to the infused cream.
- Whisk on medium speed until stiff peaks form.
- Cover and refrigerate until ready to use.
Equipment
Disposable Decorating and Pastry Bags 14-inch
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- The Earl Grey-infused whipped cream is best used fresh but can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 489kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 45g
- Saturated Fat: 29g
- Carbohydrates: 19g
- Protein: 4g
- Cholesterol: 142mg