Mary Berry’s Viennese Whirls

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Mary Berry’s Viennese Whirls

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Mary Berry’s Viennese Whirls – enjoy these delicious, tender melt-in-your-mouth butter cookies slathered with raspberry jam and a light vanilla buttercream filling.

Are you a fan of ? If you’ve followed along on PBS or binged all available seasons on Netflix, you may remember these Viennese Whirls featured in Season 4, Episode 2 as part of a technical challenge for the bakers. This delicious recipe comes from one of the celebrity judges on the show. My husband and I had never seen The Great British Baking Show before it was released on Netflix, but by the end of the first episode we were hooked. It’s easy to see why it’s so popular everywhere! We were drawn into the challenges, the personalities, and the sheer magnitude of their creativity! The show has features some pretty amazing bakers and equally fantastic creations.

These tender little cookies are really easy to make, if you follow the directions – haha – always a caveat!

Mary Berry’s Viennese Whirls

All measurements are noted in grams instead of the typical cups we use in the United States. I’ve made these cookies several times and during the first two attempts I tried converting the measurements to cups instead of grams. I thought this would make it easier for our readers who don’t have a digital scale. I was not happy with either attempt and found that the measurements don’t convert as well as I hoped. Do yourself a favor and buy an inexpensive digital kitchen scale and get it right the first time. The proportions must be exact to achieve the perfect swirl and proper texture.

In addition to a digital scale, you’ll need two piping bags and two decorator tips. I used a Wilton 1M for the cookies and the Wilton 4B for the buttercream. You could use the same tip for both if you want, or just spread the buttercream on with a knife. The swirl on the cookies is much more important than the buttercream filling.

- As mentioned in the recipe below, the butter must be very, very soft in order to pipe the dough into swirls.

- Pipe the cookie dough slowly and evenly ensuring a good thick line inside the circle template. Start piping on the inside edge of the circle and end in the middle by pulling up into a point. The dough will settle down when baked and leave you with the pretty pattern on the top.

- Use the best swirls for the cookie tops. Nobody needs to know if some are not perfect. The cookies are delicious no matter how they look.

Mary Berry’s Viennese Whirls

- Don’t get carried away and add too much jam. Spread on just enough to cover as it will ooze out a little when sandwiched together.

- I hope all these tips help and that you enjoy making, baking and sharing these treats. They are buttery and light. So delicious and pretty easy to make too!

Let’s be baking friends! When you try our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on feel free to leave a comment and photo there if you have one! If you share on tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on | | | and subscribe to our channel for all the latest recipes, videos and updates. Thank you!!!

Essential Tools used in this recipe:

Digital kitchen scales are very affordable with an average price around $10 to $15. Make sure to purchase one that displays grams and ounces/pounds so it will fit all your cooking and baking needs. This Wilton 1M decorating tip is my go-to for icing cupcakes, cakes and just about everything. It can be purchased separately or as part of a set. Don’t forget to grab some disposable piping bags too!

Mary Berry’s Viennese Whirls

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Enjoy these delicious, tender melt-in-your-mouth butter cookies slathered with raspberry jam and a light vanilla buttercream filling.

- 250 grams very soft, unsalted butter

- 100 grams unsalted butter, room temperature

- 200 grams powdered sugar, plus extra for dusting on top

Mary Berry’s Viennese Whirls

- 1/2 teaspoon vanilla extract

- 1/2 cup seedless raspberry jam

- Preheat oven to 375F. Line 2 large baking sheets with parchment. Using a 2-inch round cookie cutter as a guide, trace 15-16 circles on each piece of parchment, spaced at least 1-inch apart. Turn the parchment over so the pencil marks are on the bottom. Set aside.

- Prepare a piping bag fitted with a medium star tip. Set aside.

- Combine the butter and powdered sugar in a medium mixing bowl. Using an electric mixer, beat until pale and fluffy. Sift the flour and cornstarch together over the butter mixture. Beat on low until just combined, then beat on medium until well blended. Scoop the mixture into the prepared piping bag.

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