Mary Berry Viennese Whirls Recipe

These melt-in-the-mouth Mary Berry Viennese Whirls are made with very soft butter, cornflour, and icing sugar, and are ready in just 40 minutes. The buttery biscuits crumble instantly upon eating, revealing a sweet layer of vanilla buttercream and raspberry jam. I always make a double batch because these delicate treats disappear from the cooling rack almost immediately.

The Secret To Getting It Right

The most common mistake people make with this recipe is using butter that is too cold. If your butter isn’t incredibly soft—almost to the point of being oily—the dough will be too stiff to pipe, and you might even burst your piping bag trying to force it out. I’ve learned to leave the butter out overnight or give it a tiny blast in the microwave to ensure it yields instantly to the beater.

Another surprising detail in Mary Berry’s method is the shape; she specifies “swirled rounds,” not simple rosettes. This means you pipe a full circle rather than just a star dollop, which gives the biscuit its signature substantial yet delicate structure. Drawing guide circles on your baking paper before you start makes a huge difference in getting them uniform.

Mary Berry Viennese Whirls Ingredients

For the Biscuits:

• 250g very soft unsalted butter
• 50g icing sugar
• 225g plain flour
• 25g cornflour
• 1/2 tsp vanilla extract

For the Filling:

• 100g unsalted butter, softened
• 200g icing sugar
• 1/2 tsp vanilla extract
• 50g raspberry jam

How To Make Mary Berry Viennese Whirls

1. Prep The Oven: Preheat your oven to 190°C (170°C fan/375°F/Gas 5) and line two baking sheets with non-stick baking paper. Using a 5cm round cutter as a guide, draw circles on the paper spaced well apart, then flip the paper over so the pencil marks are underneath.
2. Cream The Butter: Measure the very soft butter and 50g icing sugar into a large bowl. Beat well with an electric mixer until the mixture is extremely pale and fluffy.
3. Add Dry Ingredients: Sift in the plain flour and cornflour, then beat again until fully combined and smooth. The dough should be soft enough to pipe but hold its shape.
4. Pipe The Swirls: Spoon the dough into a piping bag fitted with a medium star nozzle. Pipe swirled rounds (not just dots) inside the drawn circles on your baking sheets.
5. Bake The Biscuits: Bake in the centre of the oven for 13–15 minutes until they are a pale golden colour. Watch them closely as they can brown quickly.
6. Cool Down: Remove from the oven and cool on the baking sheets for 5 minutes to firm up before carefully transferring to a wire rack to cool completely.
7. Make The Buttercream: For the filling, beat the 100g softened butter, 200g icing sugar, and vanilla extract together until smooth and light.
8. Assemble The Whirls: Spread a little raspberry jam on the flat side of one biscuit. Pipe or spread a swirl of buttercream on the flat side of another, then sandwich them together gently.

Recipe Tips

• Warm The Bag: If the dough feels too stiff to pipe, wrap your warm hands around the filled piping bag for a minute to soften the butter slightly.
• Cornflour Is Key: Do not skip the cornflour; it lowers the gluten content and gives these whirls their characteristic ‘short’ and melting texture.
• Chill If Needed: If your kitchen is very hot and the piped swirls look like they might melt, pop the tray in the fridge for 10 minutes before baking to help them hold their definition.
• Sifting Matters: Always sift the icing sugar and flour to prevent lumps, which can block the piping nozzle and ruin the swirl.

What To Serve With Viennese Whirls

These rich, buttery biscuits are best served with a cup of hot Earl Grey tea, as the citrus notes cut through the sweet buttercream beautifully. They also make a stunning addition to a tiered afternoon tea stand alongside cucumber sandwiches and scones.

How To Store

Store the assembled whirls in an airtight container at room temperature for up to 3 days; they will soften slightly over time, which many people prefer. You can also freeze the unfilled baked biscuits for up to a month in a sealed tub.

FAQs

Why did my Viennese Whirls spread flat?
This usually happens if the butter was too oily or melted rather than just soft, or if the oven wasn’t hot enough. Chilling the piped tray before baking can help fix this.

Can I use salted butter?
Mary Berry recommends unsalted butter for a cleaner creamy flavour. If you only have salted butter, it will work, but the biscuits will have a slightly more savoury edge.

Do I have to use a piping bag?
Yes, the texture of this dough is designed to be piped. You cannot roll it out or shape it by hand as it is too soft and sticky.

Nutrition

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 45mg
• Sodium: 10mg
• Total Carbohydrate: 38g
• Protein: 2g