Homemade Viennese Whirls

 
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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:

  1. Preheat oven to 375 degrees

  2. In a stand mixer, beat butter until smooth and add powdered sugar until smooth and fluffy.

  3. Combine flour and cornstarch, gently.

  4. 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.

  5. Bake for 12-15 minutes. Be careful moving them to a cooling rack as these are delicate.

  6. 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