Earl Grey Whipped Cream

2 tablespoons Earl Grey tea

480 g. (2 cups) heavy cream, divided

¼ cup sugar, or to taste

In a small saucepan, combine 240 grams (1 cup) of the heavy cream with the tea leaves. Heat until bubbles appear on the sides of the pan. Let cool completely; strain before using.

In a large bowl with a large whisk or electric mixer, combine the infused cream and the remaining cream. Add in the sugar and whip until the cream is thick and stiff. Whip to firm peaks for cakes, less firm for other uses.

Usually use regular sugar

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