Exact quantities, then the method.
Earl Grey whipped cream takes five minutes of work and turns a plain bowl of cream into something quietly special. The trick is to infuse the bergamot into cold cream rather than hot, so it never tastes stewed, then whip it as usual. Spoon it over hot chocolate, scones, a sponge or an affogato.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Earl Grey Whipped Cream recipe. Canonical: https://teas.co.uk/recipes/earl-grey/earl-grey-whipped-cream/
It uses Tetley Earl Grey, and you can infuse the cream the day before, then whip it when you need it.
You'll need
- 300ml cold double or whipping cream
- 2 Tetley Earl Grey tea bags
- 1 to 2 tablespoons icing sugar, to taste
- Half a teaspoon vanilla extract, optional
Method
- Put the cold cream and the 2 Earl Grey bags in a bowl, cover and chill 2 hours, or overnight. Cold infusing draws out the bergamot without any bitterness.
- Lift out the bags and gently squeeze them against the side so the soaked cream goes back into the bowl.
- Add the icing sugar and vanilla.
- Whip with a balloon whisk or electric beaters to soft peaks. Stop as soon as it holds its shape; cream firms up further as it stands and over whipped cream turns grainy.
- Use straightaway, or keep covered in the fridge and give it a quick whisk before serving.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Tetley Earl Grey, 50 Tea Bags 125g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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