Sawsen's famous Egg Free Swiss buttercream - SEBC

Hi everyone,
I jokingly put famous in the title, but truth be told it kindof is! This is my improved egg-free Swiss buttercream recipe – SEBC for short – which has been published in American Cake Decorating magazine, and a modified fruit puree version in Party Cakes mag here in the UK.

It’s super fast, easy, silky, glossy, delicious, versatile, sets super firm in the fridge, pipes like a dream, needs no cooking, no heating, no double boiler nonsense, no pre-prep at all and has no weird ingredients like chickpeas! Those of you who remember my first attempts at egg free smbc will know why I said that :) All my vids show me using this stuff, unless otherwise stated. It’s definitely my go-to buttercream :)

Here’s the vid for the basics and method:

and my blog post with more details, quantities and flavour variations:
http://wp.me/p6NrT5-dY

Great for filling & icing

Perfect for glossy bc flowers:

Here’s the even easier cream cheese version, on a butter pecan cake with salted caramel drizzle:

Hope you find this useful!
Best wishes,
Sawsen