Last Updated on November 10, 2022 by Share My Kitchen
Mary Berrys Viennese Whirls are buttery and light-sweet cookies and are a classic based on Mary Berry’s recipe. You can sandwich them with buttercream or any other jam you want, and you’ll be mind-blown by how good it is!
Recipe Tips for Beautiful Mary Berrys Viennese Whirls
- Make the butter soft. Pipe the dough, and your hands won’t have to handle any stiff dough.
- Once you have piped the dough, if the dough is very soft, you might want to put them in the fridge for about 15 minutes to allow the dough to firm up and keep its shape while baking.
- These will require a piping bag that has a star tip and a coupler. Ziploc bags are not strong enough. All of them are quite affordable (Walmart has a good selection, as do Michaels and Hobby Lobby). And you won’t have to worry about the dough popping holes in your bag.
- Both the buttercream and cookies freeze extremely well separately. So, you only need to take the cookies out and fill them with buttercream, then eat.
The Mary Berrys Viennese Whirls are light, buttery, and slightly sweet. It perfectly balances the sweetness of buttercream and the tartness of the jam. Although raspberry jam is a traditional choice, you can use Bonne Maman’s Four Fruits Preserves. All of them are delicious, but this one is one of the best. You could really pick any flavor that you like, as long as it is bright, colorful, and beautiful. Pretty food tastes better, don’t you agree?
Mary Berrys Viennese Whirls Recipe Card
Ingredients
For the Cookies
- 1 cup (227 g) very soft butter
- 1/2 cup (120 g) powdered sugar
- 1 1/2 (210 g) cups all-purpose flour
- 2 Tbsp. (16 g) cornstarch
For the Filling
- 2 cups powdered sugar
- 7 Tbsp. of very soft butter
- 1/2 tsp. of pure vanilla extract
- 1/2 cup raspberry jam, or any other flavor that you prefer
Instructions
For the Cookies
- Preheat the oven to 375°F and line three baking sheets using parchment paper. To trace 2-inch circles on the parchment’s bottom side, you can either use a circular cutter or freehand them when you pipe.
- In a mixing bowl, you need to use a hand mixer to combine the 1 cup of butter and 1/2 cup of powdered sugar in a bowl until it becomes light and fluffy.
- Sift in the flour and cornstarch and beat until well combined. Then, fit a piping bag with the coupler and a large star tip, and fill it with the dough.
- Lastly, pipe 2-inch rounds on the parchment paper-lined baking sheets. If your dough is very soft, you can refrigerate the dough for up to 15 minutes to help it maintain its shape while baking. Then, bake for 12 to 15 minutes, or until they are golden and very lightly brown around the edges.
For the Filling
- Mix together 2 cups of powdered sugar, 7 Tbsp. of butter, and 1/2 tsp. of vanilla.
- Then, spoon the mixture into another piping bag with the star tip and coupler.
- Pipe your buttercream on the flat side of the cookies and spread approximately 1/2 tsp of jam on the other half.
- You can now sandwich them and put them in the refrigerator until the buttercream becomes firm.
- You can keep these Vienesse whirls cookies in an airtight container in the fridge for at least 2 to 3 days.
Recipe Notes
- Make the butter soft. Pipe the dough, and your hands won’t have to handle any stiff dough.
- Once you have piped the dough, if the dough is very soft, you might want to put them in the fridge for about 15 minutes to allow the dough to firm up and keep its shape while baking.
- These will require a piping bag that has a star tip and a coupler. All of them are quite affordable (Walmart has a good selection, as do Michaels and Hobby Lobby). And you won’t have to worry about the dough popping holes in your bag.
- Both the buttercream and cookies freeze extremely well separately. So, you only need to take the Vienesse whirls cookies out and fill them with buttercream, then eat. This is a very good idea.
Conclusion
Needless to say that we’re mostly interested in the taste! With regard to making the Mary Berrys Viennese Whirls cookies, I would like to note that they could get a little flimsy while they’re still warm, but once they have cooled down they’re fine. Also, if you’re going to sandwich them with buttercream, be sure to refrigerate it beforehand because it may otherwise melt when you put the cookies on top. Other than that all it is left is to enjoy them 🙂