Viennese Whirls Recipe

viennese whirls recipe

For a simple but impressive sweet treat, Viennese Whirls are very hard to beat!

For something that looks so pretty, many people often think that these must be difficult to make but the simplicity of the recipe is often quite a surprise.

Viennese Whirls are easily bought in any supermarket, usually made by a rather famous name that ‘makes exceedingly good cakes’!! But these pale in comparison to these beautiful biscuits made at home, fresh from the oven and sandwiched together with jam and silky smooth, sweet buttercream.

How To Make Viennese Whirls

You will need 2 large baking sheets lined with greaseproof paper

A piping bag fitted with…

A large star shaped piping nozzle


250 grams soft butter or block baking margarine

40 grams sifted icing sugar

25 grams cornflour

225 grams plain flour

For the buttercream

100 grams softened unsalted butter (you can use baking margarine but unsalted butter does give a better flavour)

75 grams sifted icing sugar

A few drops of vanilla extract

You will also need

Strawberry or Raspberry Jam

To Make Viennese Whirls

Pre heat the oven to 190° / gas 5 / 170° fan

In a large mixing bowl, beat together the softened butter/baking margarine with the icing sugar until pale and fluffy.

Beat in the cornflour and plain flour until thoroughly mixed.

Spoon the mixture into the piping bag then pipe 12 swirled rounds onto each lined baking sheet. The rounds should be about 5cm in diameter. To make even size biscuits you could mark circles onto the greaseproof paper first as a guide.

Bake for 12 – 15 minutes until the Viennese Whirls are pale golden brown.

Cool on a wire rack while you make the buttercream.

Beat together the softened butter, vanilla extract and the sifted icing sugar until very pale. Spoon the buttercream into your piping bag fitted with the large star piping nozzle.

Now to assemble the Viennese Whirls!

Spread a little jam onto the flat sides of 12 of the biscuits. Pipe a generous amount of buttercream onto the jam then place the other 12 biscuits on top of the buttercream to sandwich everything together.

Dust with a little sieved icing sugar to finish then enjoy with a lovely cup of tea!


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