Earl Grey Whipped Cream

Yield

Enough to top an 8” cake.

Ingredients

• 1 cup (240 mL) heavy cream, divided
• 1 tbsp loose-leaf Earl Grey tea
• ¼ cup (30 g) confectioners’ sugar
• ¼ cup (60 g) sour cream

Steps

1. In a small saucepan, bring ½ cup (120 mL) heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
2. In a small bowl, beat the sugar into the sour cream and set aside.
3. To the cold, tea-infused cream, add the remaining ½ cup (120 mL) cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the sugar-sour cream mixture and beat just until stiff peaks form. Do not overmix.

Source

https://cooking.nytimes.com/recipes/1021062-earl-grey-tea-cake-with-dark-chocolate-and-orange-zest