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Back to basics with Whirl pouring whirl 2021 10 06 143117 qhdx

Why should chefs and caterers use Whirl? Is it because it’s 60% lower in saturated fat, lasts 12 months and doesn’t need to take up room in the fridge? Or is it just that it saves time in the kitchen?

It’s all these things but time is very much of the essence. In the professional kitchen time is money and the sheer simplicity of Whirl offers everyday time savings.

Using a butter alternative is straightforward. Simply use as you would butter without the need to wait for it to melt or keep the temperatures low for fear of scorching or spitting.

From crunchy crumble and crispy pastry, to fluffy waffles and perfect pancakes, simply stir into your mixture.

Take a look at our straightforward recipes:

75% Whirl, 100% inspiration

For slightly more complex recipes simply adopt the 75/25 rule - 75% Whirl to 25% liquid (e.g. water or milk) to create the same result as butter at a fraction of the cost. Add your ingredients into a food processor or cake mixer for tempting bakes with soft butter icing and ultra-smooth buttercream.

Cupcakes with buttercream icing


For the cupcake

  • 110g/4oz Unsalted Whirl
  • 110g/4oz caster sugar
  • 2 free-range eggs, lightly beaten
  • 1 tsp vanilla extract
  • 110g/4oz self-raising flour
  • 1-2 tbsp milk

For the buttercream icing

  • 140g/5oz butter, softened
  • 280g/10oz icing sugar
  • 1-2 tbsp milk
  • A few drops of food colouring


Preheat the oven to 180°C/350°F/Gas Mark 4 and line a 12-hole muffin tin with paper cases.
Whisk the Unsalted Whirl and sugar together in a bowl until well blended. Beat in the eggs a little at a time and stir in the vanilla extract.
Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
For the buttercream icing, mix the butter in a large bowl with half the icing sugar and whisk until smooth.
Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy. Add the food colouring and mix until well combined.
Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cupcakes in a large swirl.

Give our other mouth-watering cake recipes a try!

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