Homemade whipped cream is very simple to make so why not make it extra-special with the world’s second most consumed drink. Elevate any dessert or snack time with whipped cream that is infused with flavours from your favourite tea. To make this easy tea infused whipped cream recipe you will need only 3 simple ingredients — whipping cream, confectioners’ sugar and a tea of your choice. You will also need a bit of patience because there is no heat involved when making this infused whipped cream. Instead, you will cold brew tea directly in whipping cream. Afterwards, in just a few minutes you will have a tea whipped cream that is light and luxurious with notes of whichever tea you decided to use. Add a dollop of it to desserts and hot drinks for a quick tea infused treat.
Teas for Whipped Cream
You can try infusing whipping cream with any type of tea! Earl grey, hojicha, masala chai, english breakfast and chocolate tea blends are especially great options.
If you’re struggling to decide on a tea, think about how you will serve this infused whipped cream. For example, earl grey whipped cream may pair nicely with fresh berries and chai whipped cream would be delicious on top of chocolate cake.
Homemade Whipped Cream Tips & Tricks
- Make sure the whipping/heavy cream is chilled prior to using. This is the secret to the quickest and best homemade whipped cream.
- Chill tools and equipment in the refrigerator in advance as well. If you chill the mixing bowl, whisk or electric beater before making whipped cream it will also help speed up the process.
- Small-batch whipped cream is the way to go. For the best results, don’t whip more than 1-2 cups of whipping cream at a time.
- Use an electric hand mixer, stand mixer with a whisk attachment or immersion blender. You can whisk by hand with a regular kitchen whisk, but it will take longer. I often use an electric hand mixer or a handheld frother with a whisk attachment for small batches.
How to Use Tea Infused Whipped Cream
Tea whipped cream can be used as a topping or spread. It’s delicious with many things. Basically, if a recipe calls for whipped cream use tea infused whipped cream instead.
Here are a few ideas:
- Top pancakes, waffles or french toast
- Add to hot chocolates, lattes or milkshakes
- Fill cakes, tarts or pies
- Top fruit crisps
- Spread on scones in place of clotted cream
- Add to ice cream sundaes
- Serve with fresh fruit for a light, sweet snack
Easy Tea Infused Whipped Cream Recipe
The cream in this recipe will double in volume to make whipped cream. Therefore, this recipe makes about 2 cups of tea infused whipped cream.
Here is what you will need:
1 cup heavy cream or whipping cream, chilled (should contain about 35%-36% milk fat)
2 tablespoons loose leaf tea of choice or 2 tea bags
1 tablespoon confectioners’ sugar
Directions:
In an airtight container, add the whipping cream and loose leaf tea or tea bags. Stir then seal the container. Place in the refrigerator for 10-12 hours or overnight.
The tea will “cold brew” with the whipping cream. The longer the whipping cream and tea are in the fridge together, the stronger the steep will be.
However, 12 hours should be enough to extract flavours from most types of teas. If desired, you can taste test the whipping cream after the time is up to see if you can taste the tea in it.
If the flavour is not strong enough, let it cold brew in the fridge for a couple more hours before moving on to the next step. If it is too strong, you can dilute it by adding a bit more whipping cream.
Pour the tea infused whipping cream through a fine mesh strainer over a chilled mixing bowl.
Make sure you strain out all of the loose tea leaves. If you are using tea bags instead, simply remove them.
Add confectioners’ sugar to the mixing bowl.
Using a hand mixer or stand mixer, beat the tea infused whipping cream on medium-high speed until soft or medium peaks form. This may take 3-5 minutes. Be careful to not over beat it or it may turn into homemade tea infused butter instead!
Use the tea infused whipped cream immediately. Serve on top of pies, hot chocolate, cakes, cookies or enjoy as is with fresh fruit slices.
This tea infused whipped cream can be used in any recipe that calls for whipped cream.
How to Store Tea Whipped Cream
Store in an airtight container in the refrigerator for up to 1 week. However, the whipped cream will deflate over time. Before serving, simply whisk or beat to thicken it up again.
Tea Infused Whipped Cream
Ingredients
- 1 cup heavy cream or whipping cream chilled (should contain about 35%-36% milk fat)
- 2 tablespoons loose leaf tea of choice or 2 tea bags
- 1 tablespoon confectioners’ sugar
Instructions
- 1. In an airtight container, add the whipping cream and loose leaf tea or tea bags. Stir then seal the container. Place in the refrigerator for 8-12 hours or overnight. The tea will “cold brew” with the whipping cream. The longer the whipping cream and tea are in the fridge together, the stronger the steep will be. However, 12 hours should be enough to extract flavours from most types of teas. If desired, you can taste test the whipping cream after the time is up to see if you can taste the tea in it. If the flavour is not strong enough, let it cold brew in the fridge for a couple more hours before moving on to the next step. If it is too strong, you can dilute it by adding a bit more whipping cream.
- 2. Pour the tea infused whipping cream through a fine mesh strainer over a chilled mixing bowl. Make sure you strain out all of the loose tea leaves. If you are using tea bags instead, simply remove them.
- 3. Add confectioners’ sugar to the mixing bowl. Using a hand mixer or stand mixer, beat the tea infused whipping cream on medium-high speed until soft or medium peaks form. This may take 3-5 minutes.
- 4. Use the tea infused whipped cream immediately. Serve on top of pies, hot chocolate, cakes, cookies or enjoy as is with fresh fruit slices. This tea infused whipped cream can be used in any recipe that calls for whipped cream.
Notes
Want to give tea whipped cream a try? Save this recipe for later here –> http://bit.ly/3twp1qH
What tea will you use in your homemade whipped cream? Share your creations in the comments below!
This is a fantastic idea! I would definitely try the earl gray and a chocolate pu-ehr tea in the cream. Really, just about any tea you enjoy. Thank you!
Fabulous choices! You’ll have to let me know when you make them 🙂
Hi Lu Ann,
Have you ever tried this recipe with a non-dairy option? If so, which “milk” do you recommend?
Hi Michelle, I have not, but I will definitely have to give that try! I’ve only ever made non-dairy whipped cream before with coconut milk which requires chilling it for a day or two so that the cream hardens and separates from the coconut water. I’ll have to see the best way to infuse the tea.