• In a small, microwave-safe bowl, microwave cream on high in
30-second intervals until hot.
• Remove tea leaves from tea bags, discarding bags. Place leaves in
hot cream. Stir, and steep for 10 minutes. Strain cream through
a fine-mesh sieve, discarding tea leaves. Refrigerate until cold,
20 to 30 minutes.
• In a large bowl and using an electric mixer at medium-high
speed, beat butter and confectioners’ sugar until smooth. Add
4 tablespoons tea-infused cream, beating until just combined. If
frosting looks dry, slowly add additional cream by the teaspoonful
until frosting is creamy.
• Add food-coloring paste, a bit at a time, until frosting is desired
color. Use immediately.

 
*For testing purposes, we used Pearl Fine Teas Dragon Pearl Jasmine
tea.