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.
Equipment
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.
