A simple way to infuse your icing with a flavour to compliment a cake.
Add 2 heaped tsp of tea to 50ml of boiling water. Leave for 5 mins then strain and leave to cool slightly.
Using a stand mixer or hand-held electric whisk, mix the double cream and 2 -3 heaped tbsp of icing sugar until softly whipped.
Add the mascarpone cheese to the cream and whip until fully mixed. Add the strong tea infusion and mix. Add more sugar if required.
Pipe onto cake or cupcakes as required.