We’ve always enjoyed the sweet, slightly exotic taste of Thai Iced Tea, and we decided to flavor the whipped cream frosting for our Tres Leches Cake with the black Ceylon tea we use when we brew our Thai Iced Tea. We found that it was easy to make our Asian-inspired whipped cream frosting, as long as we planned ahead. From Food Flirts.
- 2 cups heavy cream
- 6 bags Ceylon tea (about 2 ½ tablespoons loose fine tea)
- 2½ tablespoons sugar (or to taste)
- Scald the cream by pouring it into a heavy-bottomed 2-quart metal saucepan. Heat the mixture over low to moderate heat until hot, stirring with a wooden spoon. Cook until small bubbles form around the edges. Do not allow the cream to come to a boil.
- Cut open the packets of tea and add them to the scalded heavy cream. Stir the mixture, then cover and steep the tea for about 8 minutes. The cream will darken to a tan color. Taste and steep longer if desired.
- Strain the tea leaves from the cream, pressing gently on the tea leaves. Transfer the cream to a container, cover, and chill in the refrigerator until the cream is very cold. If you want to do this quickly, select a container that’s wide and shallow. The heavy cream can be infused a few days before it is needed and kept chilled in the refrigerator.
- Chill the bowl and whisk in the refrigerator before whipping the cream. Transfer the cold infused cream to the chilled bowl. Add the sugar. Using the chilled whisk attachment or an electric hand mixer, beat the cream until soft peaks form. Taste, then add more sugar if desired. Store Thai Whipped Cream in the refrigerator until ready to decorate the top of the Tres Leches Cake.
Tips/TechniquesSince it’s necessary to heat the heavy cream to infuse it, we found we had to leave ample time to re-chill it before whipping it.