Put heavy cream in a pot and heat until it is about to boil. Before it boils, turn off the heat and add the tea bags. This picture is 1.5 times this recipe, and I used Earl Grey tea bags!
Use a rubber spatula or spoon to push the tea bags into the cream multiple times. Leave the mix to steep for three minutes, without a lid.
After three minutes, push the tea bags into the cream again and draw out the black tea essence. You'll filter the cream after, so don't worry if the tea bags break.
Use a tea strainer to strain the tea leaves out of the cream and transfer from the pot to a large bowl.
Place the large bowl in a bigger one filled with ice water and stir the cream to cool.
Add sugar once the cream has cooled. Let the cream bowl in the bowl of ice water until you're done whipping the cream.
Use an electric hand mixer to whip the cream.
It's a little harder to whip than normal cream, but don't worry, it will work.
You can use this cream for Recipe ID:1461581 "Delicious! The smell of Black Tea Black Tea Swiss Rolls"
Story Behind this Recipe
I wanted to make black tea flavored heavy cream without using black tea powder. But I don't like putting in really strong black tea. I was worried that I might not be able to whip the cream well once it had been heated, but it worked fine.
Steep the cream really well until it becomes black tea. At step 2, don't put the lid on your pot when you leave it to steep for three minutes. If water gets in the cream, it'll become harder to whip later! When adding the sugar, mix in a little bit at a time and taste test it so you can add as much sugar as you like!