Lavender Earl Grey Tea Buttercream

1. 1

   1. Melt butter in a saucepan over low heat. Add loose tea and continue to cook for five minutes.

2. 2

   2. Remove pan from heat and let sit five minutes. Pour through a fine strainer, pressing on tea leaves with the back of a spoon to squeeze as much butter out as possible. Discard loose tea.

3. 3

   3. Let butter sit until it comes to room temperature and solidifies. If you're in a hurry you can place it in the refrigerator but make sure butter is at room temperature before the next step.

4. 4

   4. Using a mixer, beat the butter and confectioner's sugar until combined. Mixture will be dry.

5. 5

   5. In half-tablespoon increments, add heavy cream until frosting comes together and loses the dry, crumbly texture. Beat until smooth.

* Per serving · 4 servings · Values may vary.

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