Viennese Whirls

These Viennese Whirls are pure decadence in biscuit form. The combination of vanilla buttercream and fruity jam gives them a delightful sweetness that’s impossible to resist. Plus, they’re surprisingly easy to make but look like you spent hours in the kitchen.

Viennese Whirls are a classic biscuit that feels both nostalgic and elegant. With their soft, crumbly texture and indulgent filling, they’re perfect for everything from afternoon tea to special celebrations. The combination of vanilla buttercream and fruity jam gives them a delightful sweetness that’s impossible to resist. Plus, they’re easier to make than you might think—just follow our simple steps and piping tips for a flawless result every time.

No ratings yet

Viennese Whirls

The combination of vanilla buttercream and fruity jam gives them a delightful sweetness that’s impossible to resist. Plus, they’re surprisingly easy to make but look like you spent hours in the kitchen.

Servings 12

Cook Time 30 minutes mins

Equipment

• KitchenAid® Mixer
• Hand-Crank Flour Sifter
• Piping Bag
• Piping Nozzle Tip
• Greaseproof Paper
• Baking tray with rack
• Silicone Spatula

Ingredients

• 250 gr butter room temperature
• 50 gr icing sugar
• 225 gr plain flour
• 25 gr cornflour

For filling:

• Strawberrry or Raspeberry Jam

For the Buttercream:

• 100 gr unsalted butter room temperature
• 200 gr icing sugar
• ½ tsp vanilla extract

Instructions

• Preheat the oven to 180ºC (356 °F). Line two baking sheets with baking parchment.
• Place the butter and sugar into the mixer and beat well until light and fluffy.
• Sieve the flour and cornflour then add to the butter and sugar mixture and mix well.
  
• Place the mixture into a piping bag with a star nozzle attached and pipe into circles in the baking parchment.
  
• Place in the oven for between 12-15 minutes until then turn a pale golden colour.
  
• Cool on the baking tray for a few minutes then transfer to a wire cooling rack.
  
• Once cool make the buttercream by beating the butter, sugar and vanilla until light and fluffy then transfer to a piping bag with a star nozzle fitted.
  
• Spread a little jam on the flat size of one whirl, pipe the buttercream on top then top with another whirl.
  
• 

Course: Dessert

Cuisine: English

Keyword: Biscuits

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.

This recipe may include affiliate links. If you decide to buy through these links, I may earn a small commission at no additional cost to you.