In a saucepan, set over medium heat, add the heavy cream and chamomile or tea bags, if using. Heat until hot to the touch, about 2 minutes. Once it’s hot to the touch, immediately take it off the heat and cover, allowing to steep for 30 minutes. Run the cream through a sieve and discard. If using tea bags, simply remove them and discard. Transfer to the fridge to chill until very cold, about 20 minutes. (If you’re strapped for time, the freezer comes in handy too.) When you’re ready to serve, transfer the cold chamomile cream to a stand-up mixer or bowl (you can use an electric mixer or do it by hand if you like). Sift in the powdered sugar. Beat until very soft peaks form, about 2 minutes.