Don’t forget to go through the baking tips first, CHECK IT NOW!
Ingredients:
1/3 cup heavy whipping cream
5 hibiscus tea bags
1 cup unsalted butter at room temperature
8 ounces cream cheese
8 ounces mascarpone cheese (alternatively use 16 ounces cream cheese)
3½ cups powdered sugar
Equipment:
| Measuring cups |
| Small saucepan |
| Spatula or spoon |
| Weighing Scale |
| Standing Mixer |
| Spatula |
| Small Spoon |
How to…..
In the standing mixer beat on medium high the butter, cheeses and powdered sugar. Beat for a few minutes until smooth and creamy. While this is mixing, in a small saucepan under medium fire, heat the heavy cream. Once it starts to boil, drop in the teabags. Switch off the fire and let it sit for 20 minutes. Squeeze the teabags to release the hibiscus taste and color into the cream, and then remove the teabags. Give it a mix with a small spoon so the color and taste is evenly spread.
After the batter is smooth and creamy, slowly pour in the cream mixture while it continues beating. Beat for about 2 minutes until the hibiscus cream mixes in. Frost your (cooled down) bakes!