Infuse Your Whipped Cream with Tea for Extra Oomph

Infuse Your Whipped Cream with Tea for Extra Oomph

You can make homemade whipped cream in no time, so instead of settling for the same old flavor you’re used to, why not try some surprising new ones?

Tea-flavored whipped cream has been a popular trend lately, and for good reason! It’s an easy, unique way to amp up your most basic recipes. You’ll find endless ways to use these flavor-infused toppings – dollop over pancakes, frost cakes and other desserts, or incorporate them into other recipes, like these icebox cakes.

Here are two simple methods for making tea-flavored whipped cream, depending on what kind of tea you’d like to use. I opted for my favorites: green and Earl Grey tea.

Method 1: Loose-Leaf Tea

This method works best with loose-leaf tea, and does takes some time – 24 hours or more.

It’s important to use loose-leaf tea — which usually comes in tins or sachets — not filter bags. There’s a huge difference in flavor between the two, plus tea bags are much harder to strain as they primarily consist of tiny leaf fragments that can slip right through a sieve.

Earl Grey-Flavored Whipped Cream

Makes two cups of whipped cream

You’ll Need:

  • 1 cup heavy whipping cream
  • 4 grams loose-leaf tea (2 tablespoons or 2 tea sachets)
  • 2 tablespoons sugar
  • Container with lid, such as a mason jar
  • Fine mesh sieve

Step 1:

Place loose-leaf tea or tea sachets into container. Pour heavy whipping cream over tea. Use a fork to stir, making sure the tea is well-dispersed throughout. Place lid on container and refrigerate for at least 24 hours.

If you’re using tea sachets, press down on them with your fork to help the cream seep through. Sachets aren’t necessary, but they’re very easy to strain with hardly any work.

Step 2:

After the tea steeps for 24 hours, place a metal or glass bowl (a stand-mixer bowl if you have one) and beater attachment in the freezer for about 15 minutes.

Using a fine mesh sieve, strain cream into chilled bowl. Press down on leftover tea with the back of a spoon to get every last drop. If using sachets, press them out or squeeze firmly. Add sugar.

Step 3:

Whip the cream mixture on high speed until soft peaks form, taking care not to over-beat.

Method 2: Tea Powder

This second method works best with tea in powder form, and does not require any prep time. However there’s a limited variety of powdered teas to choose from.

Powdered teas are made by milling whole tea leaves into distinct, fine particles. Because of this process they usually have a stronger flavor than loose-leaf varieties. I used matcha, a ceremonial green tea powder, but you can use any form of powder mix, such as Masala chai.

Green Tea-Flavored Whipped Cream

Makes two cups of whipped cream

You’ll Need:

  • 1 cup heavy whipping cream
  • 1 teaspoon matcha or other tea powder
  • 2 tablespoons sugar

Step 1:

Place a metal or glass bowl (a stand-mixer bowl if you have one) and beater attachment in the freezer for 15 minutes.

Step 2:

Pour heavy cream into chilled bowl. Add sugar and tea powder. Using a whisk or whisk attachment, lightly mix powder into cream. Note: Fine powder can clump easily, so it’s best to pre-mix before beating.

Step 3:

Beat cream mixture on high speed until soft peaks form, then continue a few seconds longer to achieve the perfect texture, taking care not to over-beat.

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