Earl Grey Whipped Cream

teas.co.uk · 5 min + 2 hr infuse · Serves 6

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

1. 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.
2. Lift out the bags and gently squeeze them against the side so the soaked cream goes back into the bowl.
3. Add the icing sugar and vanilla.
4. 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.
5. Use straightaway, or keep covered in the fridge and give it a quick whisk before serving.

Recipe: https://teas.co.uk/recipes/earl grey/earl grey whipped cream/