Tea-infused Mascarpone Frosting
Infusing your whipped cream with tea is a greatway to add a burst of flavor, and with the endless variety of tea flavors available, the possibilities are truly limitless.
My go-to choice for this delicious frosting is the "Hot Cinnamon Spice Tea" from Harney & Sons, as highlighted in the picture above. This tea brings an incredible depth of flavor with its strong spice and citrus aroma, making it a perfect match for a classic carrot cake.
When you mix this tea-infused cream with mascarpone, you’re not just making whipped cream—you’re making an extraordinarily thick, creamy, and stable confection that’s absolutely divine. Mascarpone, that wonderfully soft cheese sitting somewhere between heavy cream and cream cheese, when whipped up with the tea-infused cream, creates a frosting that’s both luxuriously thick and stable.
Don’t forget to steep your tea sachets well before you start whipping up your frosting. The longer the tea sits, the more intense the flavor, ensuring your creations are not only delicious but also infused with the most flavorful flair.
Before you start
Read the recipe, completely, make sure you have everything you need.
For all the step by step, pictures scroll to → Notes and click on the clickable link to see what the cream looks like without or with mascarpone
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*Note
The brand of tea that I prefer using when making this frosting, is the brand → Harney & Sons. my favorite is "hot cinnamon spice tea" their tea- flavors have a very strong aroma of spices and are so delicious.
Another great brand for tea that I love is → Piper and leaf they have amazing flavors like "Birthday Cake" just the name alone I love, Whatever tea you use, use one that has a strong flavor so that the frosting taste just like the tea you have chosen!
Heavy Cream There are many different types of cream, The difference lies in the fat content. Look for a cream that has the highest fat content 36% to 40% so it whips up very well- It will double in volume-and holds its shape whenever you make whipping cream. Heavy cream is often called for either “heavy cream” or ” heavy whipping cream.
Tea-infused heavy cream
- 3 sachets/tea bags *note
- 500 grams heavy cream 35 to 40%
Tea-infused Mascarpone Frosting
- 450 grams tea-infused heavy cream, cold 35 to 40% (see above)
- 250 grams mascarpone
- 65 grams white sugar
- 1 to 2 teaspoons vanilla bean paste
Hot Cinnamon Spice Steep
- Place 3 hot cinnamon spice tea sachets (or any other tea flavor you prefer) in a small bowl and set them aside for now.
- Heat 450 grams of heavy cream in a small saucepan just to a simmer/slow boil. Remove from heat and immediately pour the hot cream over the three tea bags, making sure the tea bags are completely submerged in cream.
- Cover lightly with plastic wrap, placing it directly on the surface of the cream to prevent a skin from forming. Let steep for about 30 minutes.
- After steeping, discard the sachets. Make sure to squeeze all the lovely hot cinnamon flavors out of the sachets when removing them from the cream—there's so much flavor in there. Transfer the tea-infused cream into a bowl, give it a quick whisk, and cover. Refrigerate the mixture for 6 hours until super cold and for optimal cinnamon flavor, or preferably overnight! Remember, the cream won't whip up well if it's not fully chilled.
Hot Cinnamon Spice Mascarpone Frosting
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric beater), combine 450 grams of cold tea-infused heavy cream, 250 grams of mascarpone, 65 grams of white sugar, and 1 to 2 teaspoons of vanilla bean paste.
- Whip the mixture on medium speed until it becomes fluffy and forms medium peaks, about 2 to 4 minutes.
- Use the frosting immediately or store it in an airtight container in the refrigerator for 2-3 days, re-whip if needed.
For step by step pictures of how to make the
→ Tea-infused Mascarpone Frosting
Click → here
