Combine cream and honey in a small sauce pan over medium heat, stirring or swirling the pan to incorporate the honey. Heat until steam just begins to form and small bubbles appear around the pan's edges. Remove from heat and add tea. Cover pan and steep for 20 minutes.
Remove tea bags, squeezing to release cream, or strain out loose tea leaves. Transfer chamomile cream to a medium bowl. Refrigerate for several hours until cold. Alternatively, let bowl cool in an ice water bath to use immediately.
Using an electric mixer or hand whisk, beat cooled mixture until soft peaks form. Serve with fresh fruit or with any dessert that calls for whipped cream.