Lavender Tea Infused Whipped Cream
  1. Heat heavy cream in a pan over medium heat.

  2. Add tea leaves and steep for 5-7 minutes. Do not let it boil.

  3. Remove from heat and let the tea cool in the cream completely. It needs to be cold, not lukewarm.

  4. Strain out the tea leaves using a fine mesh strainer.

  5. Add sugar and vanilla extract to the infused cream.

  6. Whip with a hand mixer or stand mixer until medium to stiff peaks form.

  7. Pipe onto your cake and garnish with extra tea leaves if desired.

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍨Dessert Topping

Cuisine🇺🇸American

Occasions🎉Special Occasion🫖Tea Party

Season🔁Year-round

DifficultyEasy ⏰ 10m

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