Delectable Homemade Viennese Whirls Recipe

Ingredients

250 grams unsalted butter, softened
50 grams icing sugar
250 grams plain flour
1/2 teaspoon pure vanilla extract
50 grams cornflour
1/4 teaspoon salt
100 grams raspberry jam
200 grams icing sugar (for the buttercream)
100 grams unsalted butter (for the buttercream)
1/2 teaspoon pure vanilla extract (for the buttercream)

Steps and instructions

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) and line two baking sheets with parchment paper.
In a large bowl, cream together the butter and icing sugar until light and fluffy. This should take about 5 minutes with an electric mixer.
Add the vanilla extract to the butter mixture and mix until well combined.
In another bowl, sift together the plain flour, cornflour, and salt. Gradually add this to the butter mixture and mix until the dough comes together.
Fill a piping bag fitted with a large star nozzle with the dough and pipe 16 rosettes onto each baking sheet. Bake in the preheated oven for 15-20 minutes, or until lightly golden. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
While the biscuits are cooling, make the buttercream. Beat together the butter, icing sugar, and vanilla extract until light and fluffy.
Spread a small amount of raspberry jam on the flat side of half of the biscuits. Pipe or spread the buttercream on the flat side of the remaining biscuits and sandwich together with the jam-covered biscuits.
Sprinkle with a little more icing sugar before serving.

Tools for making

Mixing Bowl - A large bowl to cream together the butter and icing sugar.
Electric Mixer - Optional but recommended for creaming the butter and icing sugar.
Sieve - To sift the plain flour, cornflour, and salt together.
Piping Bag - Fitted with a large star nozzle for piping the Viennese whirls.
Baking Sheets - Two sheets lined with parchment paper for baking the biscuits.
Wire Rack - To cool the baked biscuits.
Offset Spatula - To spread the raspberry jam and buttercream.
Sifter - To sprinkle icing sugar on top of the Viennese whirls.

Recipe variations

Use strawberry or blackberry jam instead of raspberry jam.
Replace the plain flour with almond flour for a gluten-free version.
Add a teaspoon of lemon zest to the buttercream for a citrusy twist.
Try using different flavored extracts such as almond or lemon in place of vanilla extract.
Swap out the buttercream filling with whipped cream or cream cheese frosting.
Add a handful of finely chopped nuts, such as almonds or pistachios, to the dough for added texture.
Dip the Viennese whirls in melted chocolate for a decadent treat.
Add a teaspoon of cocoa powder to the dough for a chocolatey flavor.
For a savory option, omit the icing sugar and vanilla extract, and replace them with grated Parmesan cheese and dried herbs. Fill with cream cheese or a savory spread instead of jam.

Recipe overview

Get ready to whip up a batch of delicious Viennese whirls, a classic British treat that is sure to impress at your next gathering. These delicate, melt-in-the-mouth shortbread cookies are sandwiched together with a rich buttercream and sweet raspberry jam, making for an indulgent treat you won't be able to resist. The recipe is straightforward and will take you through each step of the process, from creaming the butter and sugar, to piping the dough, baking the biscuits, and finally assembling the whirls. The result is a beautiful and tasty dessert that brings a touch of elegance to any occasion. Enjoy the process and don't forget to sprinkle a little extra icing sugar on top for that final touch. Happy baking!

Common questions

Can I use salted butter instead of unsalted butter? It is recommended to use unsalted butter to have better control over the saltiness of the recipe. If you only have salted butter, you can use it, but reduce the amount of additional salt added to the recipe.
Can I use a different type of jam? Yes, you can use your preferred type of jam or even switch it up with different flavors for variety.
Do I need a piping bag and nozzle to make the rosettes? While a piping bag and star nozzle make it easier to achieve the traditional Viennese whirl shape, you can also use a zip-top bag with one corner snipped off to pipe the dough onto the baking sheet.
Can I make the dough ahead of time? Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 2 days. Just make sure to let it come to room temperature before piping and baking.
How should I store the Viennese whirls? Keep the Viennese whirls in an airtight container at room temperature. They will remain fresh for up to 3-4 days.

Serving dishes and utensils

Mixing bowl - A large bowl for creaming the butter and sugar, and mixing the dough.
Electric mixer - A handheld or stand mixer for creaming the butter and sugar until light and fluffy.
Piping bag - A bag used for piping the dough onto baking sheets.
Large star nozzle - A nozzle attachment for the piping bag to create rosette shapes.
Baking sheets - Flat sheets used for baking the Viennese whirls in the oven.
Parchment paper - Paper used for lining the baking sheets to prevent sticking.
Wire rack - A rack used for cooling the baked biscuits.
Spatula - A tool for spreading the raspberry jam and buttercream.
Sifter - A utensil used for sifting the dry ingredients.
Sieve - A fine mesh tool used for sprinkling icing sugar.

Origin stories

Viennese whirls, despite their name, are not of Austrian origin but are a beloved classic from the British Isles. They were likely inspired by Austrian pastries during the 19th century, when Queen Victoria's husband Prince Albert from Germany popularised many mainland European customs and tastes in Britain. This delightful biscuit, with its distinctive swirl, is a testament to the enduring influence of that era. Rich buttery biscuits sandwiched with jam and buttercream, one can imagine British Victorians savoring these treats during their afternoon tea, a tradition that remains alive and well today. So next time you enjoy a Viennese whirl, remember that you are partaking in a sweet piece of history, handcrafted from the era of Queen Victoria.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

As an Amazon Associate, we may earn commission from qualifying purchases after you click on affiliate product links (thanks for that). But we hope the links will be relevant and beneficial to you as well.