Viennese Whirls. Just the name evokes images of elegant pastry shops, filled with the delicate scent of vanilla and butter. These melt-in-your-mouth cookies, with their signature swirl and creamy buttercream filling, are a timeless classic. And the best part? They’re much easier to make at home than you might think!
A Taste of Vienna in Your Kitchen
Originating in Austria, Viennese Whirls are believed to have been inspired by the French biscuit, “langues de chat” (cat’s tongues). These delicate cookies, known for their light and airy texture, were transformed by Austrian bakers who added a touch of their own culinary magic. The result? A cookie that’s both elegant and utterly irresistible.
Today, I’m excited to share my tried-and-true recipe for Viennese Whirls. With a little patience and a touch of love, you’ll be impressing your friends and family with these delightful treats in no time. Let’s get baking!
Ingredients for Viennese Whirls
For these buttery, melt-in-your-mouth cookies, you’ll need:
For the Cookies:
- 200g (1 1/2 cups) all-purpose flour, sifted
- 1/4 teaspoon salt
- 170g (3/4 cup) unsalted butter, softened
- 80g (1/2 cup) granulated sugar
- 1 teaspoon vanilla extract
For the Buttercream Filling:
- 100g (7 tablespoons) unsalted butter, softened
- 160g (1 1/3 cups) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk, if needed
Equipment You’ll Need
- Baking sheets
- Parchment paper
- Stand mixer or electric hand mixer
- Piping bag fitted with a star-shaped nozzle
- Wire cooling rack
Step-by-Step Baking Guide
-
Preheat and Prepare: Preheat your oven to 350°F (180°C). Line your baking sheets with parchment paper. This will prevent sticking and make cleanup a breeze.
-
Cream the Butter and Sugar: In the bowl of your stand mixer (or using an electric hand mixer), cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes. You want the mixture to be pale and airy.
-
Add Vanilla: Add the vanilla extract and mix until combined.
-
Incorporate Dry Ingredients: Gradually add the sifted flour and salt to the butter mixture, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies.
-
Time to Pipe: Fit your piping bag with a star-shaped nozzle. This will give your Viennese Whirls their signature swirl. Fill the piping bag with the cookie dough.
-
Pipe the Cookies: Pipe swirls of dough onto your prepared baking sheets, leaving about an inch of space between each cookie.
piping viennese whirls dough onto baking sheet
-
Bake to Perfection: Bake the cookies for 10-12 minutes, or until they are lightly golden brown around the edges.
-
Cool Completely: Once baked, allow the cookies to cool completely on the baking sheets before filling. This will prevent the buttercream from melting.
-
Make the Buttercream: While the cookies are cooling, prepare your buttercream filling. In a clean bowl, beat the softened butter until smooth. Gradually add the sifted powdered sugar, beating until the mixture is light and fluffy. Stir in the vanilla extract. If the buttercream is too thick, add milk, one tablespoon at a time, until you reach your desired consistency.
-
Fill the Cookies: Once the cookies are completely cool, transfer the buttercream to your piping bag fitted with a star-shaped nozzle. Pipe a generous swirl of buttercream onto the flat side of half of the cookies. Gently top with the remaining cookies to create sandwiches.
filling viennese whirl cookies with buttercream
Tips for Viennese Whirl Success
- Room Temperature Ingredients: Using softened butter is crucial for both the cookies and the buttercream. It allows for proper aeration, resulting in light and airy cookies and a smooth buttercream.
- Don’t Overmix: When combining the dry ingredients with the butter mixture, mix just until combined. Overmixing can develop the gluten in the flour, leading to tough cookies.
- Cooling is Key: Allowing the cookies to cool completely before filling is essential. This will prevent the buttercream from melting and ensure your Viennese Whirls hold their shape.
FAQs About Viennese Whirls
Q: Can I use margarine instead of butter?
A: While margarine can be used as a substitute in some recipes, I highly recommend using unsalted butter for Viennese Whirls. Butter’s flavor and texture are essential for achieving the classic taste and melt-in-your-mouth texture these cookies are known for.
Q: Can I make the cookies ahead of time?
A: Absolutely! The baked cookies can be stored in an airtight container at room temperature for up to 3 days. You can also freeze the unfilled cookies for up to 2 months.
A Sweet Treat for Every Occasion
Viennese Whirls are the perfect treat for any occasion. Serve them with a cup of tea for an afternoon pick-me-up, or impress your guests with these elegant cookies at your next gathering.
final plated viennese whirls cookies
So there you have it! A taste of Vienna you can easily recreate in your own kitchen. Now it’s your turn to experience the magic of these delightful cookies. Happy baking!
