Homemade Viennese Whirls
I love buttercream, and I’m always willing to go the extra steps to make it. I used to make cupcakes for my students with just store bought frosting, but now, I like to experiment with different flavors, and buttercream is just so good.
So, when I saw that Viennese Whirls are cookies with buttercream in them, I had to give them a go. I will go ahead and say that I’m not happy with how these came out…appearance wise. I have zero complaints about their taste.
The dough on Viennese Whirls should be piped out in order to get their pretty appearance. Unfortunately for these cookies (and my poor hand), I only had a syringe piper (I’m not sure what else to call it) with a smaller tip. Needless to say, they could have been much more refined looking. Moral of the story: get a piping bag.
Servings: 9 sandwiches | 18 cookies
Whirl Ingredients:
1 cup of unsalted butter
1/4 cup powdered sugar
1 1/2 cups all purpose flour
2 tablespoons cornstarch
Filling Ingredients:
5 tablespoons of unsalted butter
3/4 cup powdered sugar
1/2 teaspoon vanilla
pinch of salt
Raspberry or blackberry jam
Directions:
Preheat oven to 375 degrees
In a stand mixer, beat butter until smooth and add powdered sugar until smooth and fluffy.
Combine flour and cornstarch, gently.
You then need to pipe your dough using a medium star tip into two-inch circles, starting with the outside and swirling in. If you mess-up, scoop it up and restart.
Bake for 12-15 minutes. Be careful moving them to a cooling rack as these are delicate.
While cooling, make the buttercream by combing and beating all ingredients except for the jam. Once smooth, pipe onto one side of a cookie sandwich. The other side should be covered in jam.
Recipe Credit: Confessions of a Baking Queen