• In a small saucepan, scald cream over medium-high heat, but do not boil. Add tea bags to saucepan, and let steep for 15 minutes. Remove and discard tea bags.
• Place tea-infused cream in a covered container, and refrigerate until cold, at least 6 hours.
• In a mixing bowl, beat tea-infused cream at high speed with an electric mixer until soft peaks form. Add confectioners’ sugar, and beat until cream doubles in volume. Tint whipped cream with yellow food coloring, if desired.
*We used Twinings Lady Grey Tea.
MAKE-AHEAD TIP: Store cookie cones at room temperature in an airtight container for up to a day until ready to fill.