Pretzel Whipped Cream

Published May 27 2020

Pretzel Whipped Cream

Makes enough for 1 epic pavlova dessert, about 3 cups whipped cream
4 cups pretzels
2 cups heavy cream
⅓ cup light brown sugar
2-3 cups strawberries, cleaned and sliced

Heat oven to 300F.

Spread pretzels on a baking sheet and toast for 15 minutes until the pretzels have slightly darkened in color and your kitchen smells preztely. Cool completely.

Transfer cooled, toasted pretzels to a medium bowl. Pour cold heavy cream over the pretzels and stir while steeping for 2 minutes. Strain the pretzels from the heavy cream, keeping the pretzel flavored heavy cream. (You can dry the pretzels out anew in the oven and dip them in honey mustard or toast them with some blue cheese sprinkled on top for a snack!)

Whip the pretzel heavy cream until soft peaks, add light brown sugar and salt. Whip to medium peaks.

Layer with brown sugar pavlova and strawberries (toss them with a little suar if they need a little help in the flavor department.)