Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes Vanilla-Bean Buttercream Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 5 cups Use this to make our Coconut Chick Cupcakes. Ingredients 1 vanilla bean, halved lengthwise, seeds scraped and reserved 1 cup plus 2 tablespoons sugar 5 large egg whites Pinch of salt 4 sticks (1 pound) unsalted butter, softened, cut into pieces 1 ½ teaspoons pure vanilla extract Directions Pulse vanilla seeds and sugar in a food processor. Pour through a sieve into a bowl; discard large pieces of bean. Put vanilla-sugar mixture, egg whites, and salt in a heatproof mixing bowl set over a pan of simmering water. Heat, whisking constantly, until sugar is dissolved and mixture registers 160 degrees on an instant-read thermometer. Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium speed 5 minutes. Raise speed to medium-high; beat until stiff peaks form and mixture is glossy and cooled. Reduce speed to medium; beat in the butter, 1 piece at a time. Beat in extract. Rate it Print