Earl Grey Whipped Cream is an easy 3 ingredients tea infused whipped cream recipe that adds the delicate Earl Grey flavor to desserts and beverages.
A fan of Earl Grey? I have the perfect Earl Grey Milk Tea recipe for you! Flavorful and easy, I use tea ice cubes so I don’t get a watery beverage.
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🫖Why make it
- You don’t need a stove for this recipe to work;
- This whipped cream is perfection to top an Earl Grey Cake;
- It keeps in the fridge for a week!
📃Ingredients
This recipe calls for only 3 ingredients: heavy/whipping cream, icing sugar and Earl Grey tea.
Earl Grey. You can use bags or loose leaves. If using bags, you’ll need 2. For loose tea, 2 teaspoons.
For an Earl Grey Vanilla version of this recipe, you can use Earl Grey that’s infused with vanilla, or add ½ teaspoon of vanilla extract.
Want an extra Earl Grey flavor? Add ½ teaspoon of Earl Grey extract.
🥣How to make it
In this recipe, we’re infusing the cream with Earl Grey instead of heating it. I find it works better for everyone: if you overheat the whipping cream, or don’t wait for it to cool it enough before whipping, it won’t whip at all and you’ll lose time and ingredients.
Step 01. In a clean jar or container, add whipping/heavy cream and Earl Grey tea. Stir, close the lid and store in the fridge from 12 to 24h. The longer you cold brew, the stronger the flavor.
Step 02. Remove Earl Grey bags, or, if using loose tea, pour the cream through a fine mesh strainer in another container, or directly into the bowl you’ll use for whipping.
Step 03. Beat the infused whipping cream on high speed until soft peaks form (about 2 minutes). Add the sugar, and beat for 1-2 minutes more, until it reaches medium peaks.
Step 04. Store in an airtight container inside the fridge if not using immediately.
✔️Expert Tips
Chill the bowl you’ll use for whipping. If your kitchen runs hot, or you’re doing this recipe during warm months, chilling the bowl will help this recipe to whip properly. Place it for an hour inside the fridge.
Make sure the infused whipping cream is cold before whipping it. Cold whipping cream whips faster.
Check the expiration date of the whipping cream before starting the recipe. Old whipping cream will be harder to whip, or won’t whip at all.
Do not use thawed frozen cream for this recipe. Although it’s possible to whip cream after frozen and thawed, I’ve failed every time I’ve tried. When whipping, choose fresh cream.
If using to decorate cakes, pastries or any baked good, wait for them to be fully cooled before topping or filling with the whipped cream. If hot or warm, the whipped cream will melt.
🙋🏻♀️Faq
You can use different teas instead of Earl Grey. I’ve already done it with Black Tea, Hojicha, and herbal teas like Chamomile and Jasmine.
If your whipping cream won’t whip, it can be one of those things: it’s not cold enough, the whipping cream is old, it has less than 30% of milk fat, you’re using thawed frozen cream.
Store leftovers in an airtight container for up to a week. If it deflates, just whisk until thicker again.
There are many vegan alternatives in the market for whipping cream. I have tried with Silk dairy-free whipping cream and it worked perfectly for this recipe.
🍰Where to use it
These are my favorite recipes to have along this whipped cream:
Chocolate goes great with Earl Grey! Try adding this whipped cream into hot chocolates or topping chocolate cakes.
If you tried this Earl Grey Whipped Cream Recipe, please leave a 🌟 star rating and let me know how it goes in the comments below!
📖 Recipe
Earl Grey Whipped Cream (Tea Infused Whipped Cream)
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Instructions
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In a clean jar or container, add whipping/heavy cream and Earl Grey tea. Stir, close the lid and store in the fridge from 12 to 24h. The longer you cold brew, the stronger the flavor.
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Remove Earl Grey bags, or, if using loose tea, pour the cream through a fine mesh strainer in another container, or directly into the bowl you’ll use for whipping.
-
Using a hand or stand mixer, beat the infused whipping cream on high speed until soft peaks form (about 2 minutes). Add the sugar, and beat for 1-2 minutes more, until it reaches medium peaks. Careful not to overbeat or it will turn to butter.
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Store in an airtight container inside the fridge if not using immediately. It keeps for about a week if stored correctly.
Notes
Heavy/Whipping Cream: use one that contains between 33% to 36% milk fat. Less than 30% and it will be hard to whip it.
Chill the bowl you’ll use for whipping. If your kitchen runs hot, or you’re doing this recipe during warm months, chilling the bowl will help this recipe to whip properly. Place it for an hour inside the fridge.
Make sure the infused whipping cream is cold before whipping it. Cold whipping cream whips faster.
Check the expiration date of the whipping cream before starting the recipe. Old whipping cream will be harder to whip, or won’t whip at all.
Do not use thawed frozen cream for this recipe. Although it’s possible to whip cream after frozen and thawed, I’ve failed every time I’ve tried. When whipping, choose fresh cream.
If using to decorate cakes, pastries or any baked good, wait for them to be fully cooled before topping or filling with the whipped cream. If hot or warm, the whipped cream will melt.
Nutrition
Serving: 1tablespoonCalories: 30kcalCarbohydrates: 1gProtein: 0.2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 2mgPotassium: 7mgSugar: 1gVitamin A: 109IUVitamin C: 0.04mgCalcium: 5mgIron: 0.01mg