If you’re on the hunt for a truly delightful treat that’s both elegant and comforting, then you’re going to love this Viennese Whirls with Jam and Vanilla Buttercream Recipe. These buttery, melt-in-your-mouth biscuits piped into delicate swirls, sandwiched with luscious vanilla buttercream and your favorite seedless jam, create the perfect afternoon tea experience or a fancy snack any time of day. I absolutely love how this recipe balances buttery richness with just the right hint of sweetness—plus, they’re surprisingly easy to make once you get the hang of the piping. So, buckle up, because I’m going to walk you through everything you need to nail this classic!
Why You’ll Love This Recipe
- Classic Elegance: These biscuits bring that timeless British teatime charm straight to your kitchen.
- Buttery & Light Texture: The blend of flours makes these whirls incredibly soft and tender, not heavy or dense.
- Customizable Filling: You can swap the jam or adjust the buttercream flavor to suit your taste buds.
- Great for Gifting: They’re beautiful, impressive, and store well, making them a perfect homemade gift idea.
Ingredients You’ll Need
The ingredients here are straightforward, but each plays a key role in giving you that melt-in-the-mouth quality and perfect swirl shape. I recommend using softened butter rather than margarine for the best flavor, but margarine works in a pinch. Quality icing sugar really helps achieve that silky buttercream.
- Butter or Block Margarine: Use softened for easy creaming and a rich flavor; real butter amps up the taste.
- Icing Sugar (Powdered Sugar): Sift it well to avoid lumpy dough or buttercream.
- Plain Flour: Provides structure—make sure it’s fresh for best results.
- Corn Flour (Corn Starch): Key for that delicate, crumbly texture that Viennese whirls are known for.
- Vanilla Extract: Gives the buttercream that warm, comforting aroma.
- Seedless Jam (Strawberry or Raspberry): I love raspberry for its lovely tartness that cuts through the sweetness.
Variations
I like to keep things classic with raspberry jam and vanilla buttercream, but there’s plenty of room to make this recipe your own. Whether you’re looking to mix up flavors or accommodate dietary needs, these tweaks can bring a fun twist that still honors the original’s charm.
- Jam Swap: I’ve tried apricot and blackcurrant jams, and they bring a new layer of flavor that’s just as delicious.
- Dairy-Free Version: Use dairy-free margarine and coconut cream buttercream—it’s a bit softer but still tasty.
- Chocolate Buttercream: Adding a bit of cocoa powder to the buttercream gives a lovely chocolatey contrast; my family goes crazy for this version!
- Mini Whirls: Pipe smaller whirls for bite-sized treats that are perfect for parties.
How to Make Viennese Whirls with Jam and Vanilla Buttercream Recipe
Step 1: Creaming the Butter and Sugar
Start by preheating your oven to 180°C (or 160°C if you have a fan-assisted oven). Line two baking sheets with greaseproof paper — trust me, this makes cleanup so much easier. Now, cream together the softened butter and icing sugar in a large bowl. You’ll want to beat it until it’s light, fluffy, and practically pale in color. I discovered this little trick makes the texture so much lighter, and I always use a hand mixer to get it just right without any arm cramps!
Step 2: Gently Incorporate the Flours
Sift together the plain flour and corn flour to ensure there are no lumps, then fold this into your creamed butter mixture. Be gentle here — you want to keep the dough soft and workable, not overworking it into a tough mass. The texture should be like a soft paste that holds together but isn’t sticky. If your kitchen’s warm, pop the bowl in the fridge for 10 minutes to firm up before piping.
Step 3: Piping the Whirls
Fit a large star nozzle on your piping bag or a sturdy plastic bag with the corner snipped off. Spoon your dough into the bag — you might need to do this in batches. Pipe 3-4cm diameter swirls onto your prepared baking sheets, leaving plenty of space between each one because they will spread slightly as they bake. Picture little rosettes forming—so pretty when done!
Step 4: Baking to Perfection
Pop the trays in the oven and bake for 10-12 minutes. Here’s a tip: watch carefully after the 8-minute mark—the biscuits should be pale golden and dry on top, not browned. Overbaking makes them lose their delicate crumb. Once baked, let them cool on the baking sheet first (they’ll be fragile) and then transfer to a wire rack to cool fully before filling.
Step 5: Vanilla Buttercream and Assembly
Beat the softened butter with icing sugar and vanilla extract until smooth and fluffy. Spread or pipe a generous dollop onto one biscuit and top with a matching swirl. Then add a small teaspoon of seedless jam—raspberry is my go-to for that nice zing—to the other biscuit and sandwich them together gently. The contrast in textures and flavors is heavenly.
Pro Tips for Making Viennese Whirls with Jam and Vanilla Buttercream Recipe
- Keep the Dough Cool: If it softens too much, your swirls won’t hold shape—pop the dough in the fridge for a bit before piping.
- Choose the Right Nozzle: A large star nozzle creates those iconic ridges and gorgeous whirls.
- Don’t Overbake: Watch the color closely; pale golden with dry tops is your cue to take them out.
- Pipe Consistently: Uniform-sized biscuits bake evenly; try to keep your swirls about the same size for best results.
How to Serve Viennese Whirls with Jam and Vanilla Buttercream Recipe
Garnishes
I love serving these with a fresh raspberry perched on top or a light dusting of extra icing sugar—it makes them look extra special and adds a little pop of color. Sometimes I add a tiny edible flower petal for birthdays or special occasions—it’s such a charming touch!
Side Dishes
Pair your Viennese whirls with a cup of strong English breakfast tea or a creamy latte for the ultimate treat. They’re also fantastic alongside fresh fruit salads or a bowl of berries, which balances the sweetness perfectly.
Creative Ways to Present
For a fancy brunch or a tea party, I’ve placed the whirls stacked on tiered cake stands with doilies underneath. You can also arrange them in gift boxes layered with parchment paper for a wonderful homemade gift that always impresses.
Make Ahead and Storage
Storing Leftovers
I store leftover whirls in an airtight container at room temperature for up to 3 days. They stay crisp and buttery, but make sure to keep them away from moisture or they’ll lose that lovely texture.
Freezing
I’ve frozen the plain biscuits before assembly by laying them flat in a single layer on a baking tray, then transferring them to a freezer-safe container. When you want to enjoy them, just let them thaw completely before adding the buttercream and jam. This saves a bunch of time on busy days!
Reheating
If you want to freshen them up, I gently warm the biscuits (without filling) for a couple of minutes in a low oven to regain a bit of crispness, then assemble with fresh buttercream and jam after cooling. Trust me, it’s worth the extra effort for that “just baked” feel.
FAQs
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Can I make the dough ahead of time and refrigerate it?
Absolutely! Making the dough a few hours up to a day ahead and refrigerating it wrapped in plastic helps firm it up, making it easier to pipe perfect swirls when you’re ready to bake.
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What if I don’t have a piping bag or star nozzle?
You can use a sturdy zip-top bag and snip a small corner off to pipe the whirls. While it won’t have the ridges of the star nozzle, the taste and texture are just as amazing.
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Can these biscuits be made gluten-free?
Yes, by substituting with a gluten-free plain flour blend and cornstarch, you can make a tasty gluten-free version. Just test your flour blend for baking first for best results.
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How long do Viennese whirls stay fresh?
Once filled, they’re best eaten within 2-3 days to keep the biscuits crisp and buttercream fresh. Store in an airtight container at room temperature.
Final Thoughts
This Viennese Whirls with Jam and Vanilla Buttercream Recipe holds a special place in my heart—there’s something about the tender, buttery texture paired with the sweet, tangy jam and dreamy vanilla buttercream that always brings smiles around the table. When I first tried making them, I was intimidated by the piping but once I got the hang of it, it became a favorite treat to bake for guests and family alike. I honestly think you’ll find making these whirls both fun and rewarding, plus they taste like pure elegance. Give them a try—I promise you won’t be disappointed!
Print
Viennese Whirls with Jam and Vanilla Buttercream Recipe
- Prep Time: 30 min
- Cook Time: 12 min
- Total Time: 42 min
- Yield: 10 biscuits
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Classic homemade Viennese Whirls are delicate, buttery biscuits piped into elegant swirly circles and baked to a pale golden perfection. These melt-in-the-mouth treats are sandwiched together with smooth vanilla buttercream and seedless raspberry or strawberry jam, making them an ideal accompaniment for a traditional British afternoon tea or a delightful snack with your favorite cup of tea or coffee.
Ingredients
For the Biscuits
- 200 g Butter or Block Margarine (softened)
- 50 g Icing Sugar (Powdered Sugar)
- 200 g Plain Flour
- 2 tbsp Corn Flour (Corn Starch)
For the Filling
- 75 g Butter or Block Margarine (softened)
- 150 g Icing Sugar (Powdered Sugar)
- 1/4 tsp Vanilla Extract
- 10 tsp Seedless Jam (Seedless Jelly) (strawberry or raspberry)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 180°C (160°C for fan-assisted ovens, Gas Mark 4 or 350°F). Line two baking sheets with greaseproof paper and set them aside for use.
- Make the Dough: In a large bowl, cream together the softened butter or margarine with the icing sugar until the mixture becomes light and fluffy. Then sift in the plain flour and corn flour, folding gently to combine until you achieve a soft, paste-like dough.
- Prepare Piping Bag: Fit a large star piping nozzle onto a piping bag. Spoon the dough into the piping bag, doing two batches if needed depending on the bag’s size.
- Pipe the Biscuits: Pipe the dough onto the lined baking sheets into swirly circles about 3-4cm in diameter. Be sure to leave ample space between each swirl for even baking.
- Bake the Biscuits: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the biscuits are pale golden and the surface looks dry. Keep a close eye to avoid over-baking.
- Cool the Biscuits: Allow the biscuits to cool on the baking sheets until cool enough to handle, then transfer them to a wire rack to cool completely while you prepare the filling.
- Prepare the Buttercream Filling: In a clean bowl, beat the softened butter until creamy. Gradually add the icing sugar and vanilla extract, beating well until you achieve a smooth, fluffy buttercream.
- Assemble the Whirls: Spread or pipe the buttercream onto the flat side of half the cooled biscuits. Top each with a teaspoon of seedless jam, then sandwich with the remaining biscuits. Gently press together to create the signature Viennese Whirls.
Notes
- For the best texture, use softened butter or block margarine to ensure light and fluffy biscuits.
- Be careful not to overbake the biscuits as they should remain pale and delicate, melting in your mouth.
- You can substitute raspberry jam with strawberry jam or any other seedless seed jam to suit your preference.
- For a decorative touch, use a star nozzle for piping to get the classic swirl shape that defines Viennese Whirls.
- Store the assembled biscuits in an airtight container to keep them fresh for up to 3 days.
Nutrition
- Serving Size: 1 biscuit (approximately)
- Calories: 210
- Sugar: 14 g
- Sodium: 40 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 35 mg
