This Chocolate Licorice Buttercream is silky smooth with a rich, unique flavor blend of chocolate and licorice. It has a creamy, luscious texture without the grit of powdered sugar, similar to Swiss Meringue Buttercream but egg-free. Perfect for cakes, macarons, and more, this dual-color buttercream adds a striking and delicious finish to your desserts.
What is Licorice?
Licorice is a sweet, aromatic root derived from the Glycyrrhiza glabra plant, commonly used for its distinctive flavor in candies, beverages, and traditional medicines. The root contains glycyrrhizin, which is much sweeter than sugar and gives licorice its characteristic taste. Licorice is often found in black licorice candy, but it is also used in various forms such as powders, extracts, and teas for both culinary and medicinal purposes.
Ingredients in Licorice Buttercream
- Licorice (100g / 3.5 oz): Licorice is the primary flavoring agent in this buttercream. It imparts a unique, sweet, and slightly tangy taste. You can use licorice candy or licorice extract for this recipe. Licorice candy will need to be melted into the cream, while licorice extract can be directly mixed in.
- Heavy Cream (100g / 3.5 oz): Heavy cream, also known as thickened cream, is essential for creating a smooth, rich base for the buttercream. It helps dissolve the licorice and integrates its flavor into the buttercream.
- Water (2 tablespoons): Water is used to assist in dissolving the licorice candy and helps in creating a smooth, flavorful mixture when combined with the heavy cream.
- Cocoa Powder (2 tablespoons): Cocoa powder adds a rich chocolate flavor to the buttercream. Blooming it with hot water enhances its depth and richness, making the chocolate flavor more pronounced.
- Hot Water (2 tablespoons): Hot water is used to bloom the cocoa powder, a process that releases the full flavor potential of the cocoa by dissolving and hydrating it.
- Unsalted Butter (500g / 1.1 lbs): Unsalted butter is the base of this buttercream, providing a creamy and smooth texture. Softened butter ensures that it blends well with the other ingredients, resulting in a silky finish.
- Sweetened Condensed Milk (395g / 14 oz): Sweetened condensed milk adds sweetness and creaminess without the grittiness of powdered sugar. It helps achieve the desired consistency and richness in the buttercream.
- Black Gel Food Color: Black gel food color is used to tint part of the buttercream for a dual-color effect. Gel food color is concentrated and does not alter the texture of the buttercream, making it ideal for this purpose.
How To Make Chocolate Licorice Buttercream
1. Prepare Licorice Mixture
Combine Ingredients: In a medium saucepan, combine 100g (3.5 oz) of licorice and 100g (3.5 oz) of heavy cream. Stir constantly over medium heat.
Add Water and Stir: After a couple of minutes, add 2 tablespoons of water and continue to stir. The goal is to extract as much flavor as possible into the cream.
Strain and Cool: Strain the mixture into a bowl to remove any remaining licorice chunks. Set the strained licorice-infused cream aside to cool completely.
2. Prepare Cocoa Mixture
Mix Cocoa and Hot Water: Combine 2 tablespoons of cocoa powder with 2 tablespoons of hot water in a small bowl. Stir well to fully dissolve the cocoa powder, enhancing its flavor through blooming. Set the mixture aside to cool before adding it to the buttercream.
3. Prepare Buttercream Base
Whip the Butter: Add 500g (1.1 lbs) of unsalted, softened butter to a mixing bowl. Use a stand mixer or hand mixer to beat the butter for at least 5 minutes until it becomes light, fluffy, and significantly lighter in color.
Add Sweetened Condensed Milk: Pour 395g (14 oz) of sweetened condensed milk into the whipped butter. Mix on medium speed for 1-2 minutes until well combined.
4. Incorporate Flavor Mixtures
Add Licorice Mixture: Add the cooled licorice-infused cream to the butter and condensed milk mixture. Mix for a couple of minutes, ensuring the licorice flavor is evenly distributed. Scrape down the sides of the bowl as needed.
Add Cocoa Mixture: Add the cooled cocoa mixture to the buttercream. Mix for 1-2 minutes, ensuring the cocoa flavor is evenly incorporated. Scrape down the sides of the bowl as needed.
5. Color and Pipe the Chocolate Licorice Buttercream
Divide and Color: Divide the buttercream into two equal portions, placing one portion in a separate bowl. Add a few drops of black gel food color to one of the bowls and mix until you get the desired shade of black.
Prepare Piping Bag: Fit an 18” piping bag with a nozzle of your choice (a 1M piping tip is recommended). Fill the piping bag with half of each buttercream, one color on each side of the bag, creating a dual-color effect.
6. Use the Chocolate Licorice Buttercream
Decorate Desserts: Use this dual-color chocolate licorice buttercream to layer and cover cakes, pipe borders, or fill macarons, cookie sandwiches, and whoopie pies.
Fay's Top Tips
Cool Flavor Mixtures Thoroughly: Make sure the licorice mixture and the cocoa mixture are completely cool before adding them to the buttercream. Adding them warm can melt the butter and mess up the texture.
Strain the Licorice Mixture Well: Strain the licorice mixture thoroughly to get rid of any chunks. This keeps the buttercream smooth and consistent for spreading and piping.
How To Use Chocolate Licorice Buttercream
Layer Cakes: Use this buttercream to fill and frost layer cakes. The dual-color effect can create a stunning visual when you slice the cake.
Cupcakes: Pipe swirls of this buttercream on top of cupcakes. The unique chocolate and licorice flavor will make your cupcakes stand out.
Macarons: Use it as a filling for macarons. The smooth texture complements the delicate macaron shells perfectly.
Cookie Sandwiches: Spread the buttercream between two cookies to make delicious cookie sandwiches.
Whoopie Pies: Fill whoopie pies with this buttercream for a flavorful twist on a classic treat.
Decorative Piping: Use it to pipe decorative borders and designs on cakes and other desserts. The dual-color effect adds an extra touch of elegance.
Frosting Brownies: Spread it over brownies for a decadent and flavorful topping.
More Buttercream Recipes
- Mars Bar Buttercream
- Pineapple Buttercream (No Powdered Sugar Added)
- Aero Buttercream – Mint Condensed Milk Frosting
- Raspberry Buttercream
Common Questions
You can use licorice extract as an alternative. Start with a small amount and adjust to taste, as extracts can be more concentrated.
Store the buttercream in an airtight container in the refrigerator for up to one week. Allow it to come to room temperature and re-whip before using.
Yes, you can freeze the buttercream for up to two months. Thaw it in the refrigerator overnight and re-whip before using.
If the buttercream looks curdled, continue to whip it on high speed until it becomes smooth and creamy again.
Yes, you can omit the licorice and still have a delicious chocolate buttercream. Simply skip the steps involving licorice.
Chocolate Licorice Buttercream (Russian Buttercream)
INGREDIENTS
- 100 g (3.5 oz) licorice
- 100 g (3.5 oz) heavy cream
- 2 tablespoon (2 tablespoon) water
- 2 tablespoon (2 tablespoon) cocoa powder
- 500 g (1.1 lb) butter unsalted and softened
- 395 g (14 oz) sweetened condensed milk
- gel food color black
INSTRUCTIONS
Prepare Licorice Mixture:
- Add licorice and heavy cream to a saucepan. Stir constantly over medium heat.
- After a couple of minutes, add the water and continue to stir. The goal is to extract as much flavor as possible from the licorice into the cream.
- Strain into a bowl to remove remaining licorice chunks. Set aside to cool.
Prepare Cocoa Mixture:
- Mix cocoa powder and hot water in a bowl. Stir well to combine, allowing the hot water to bloom the cocoa powder and enhance the chocolate flavor. Set aside to cool.
Prepare Buttercream:
- Add softened butter to a mixing bowl. Mix for at least 5 minutes until the butter has lightened significantly in color and is fluffy and silky smooth.
- Add the sweetened condensed milk to the butter. Mix for 1-2 minutes until well combined.
- Add the cooled licorice mixture and mix well for a couple of minutes, scraping down the bowl as you go.
- Add the cooled cocoa mixture and mix well for 1-2 minutes, scraping down the bowl as you go.
Color and Pipe:
- Divide the buttercream into two bowls. Add a few drops of black gel food color to one of the bowls and mix well.
- Fit an 18” piping bag with the nozzle of your choice (a 1M piping tip works well). Fill with half of each buttercream by adding one buttercream to one side of the bag and the other to the other side, creating a dual-color effect.
Use:
- Use this dual-color chocolate licorice buttercream to layer and cover cakes, and pipe borders. It’s also great for filling macarons, cookie sandwiches, and whoopie pies.
NOTES
- For best results, chill the sweetened condensed milk for several hours before use, especially in warm climates.
- Ensure the licorice mixture is completely cool before adding to the buttercream to prevent melting the butter.
- Mix the butter until it is very light and fluffy for the best texture.
- Strain the licorice mixture well to avoid chunks in your buttercream.
- Experiment with the amount of licorice to find your preferred flavor intensity.
- Use gel food color sparingly to achieve the desired shade without affecting the texture.
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