Lavender Earl Grey Tea Buttercream

1. Melt butter in a saucepan over low heat. Add loose tea and continue to cook for five minutes.
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. 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. Using a mixer, beat the butter and confectioner’s sugar until combined. Mixture will be dry.
5. In half-tablespoon increments, add heavy cream until frosting comes together and loses the dry, crumbly texture. Beat until smooth.