Vanilla Bean Frosting

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This frosting is super yummy and perfect for both cupcakes and layer cakes.

 

Vanilla Bean Frosting

  • 7 egg whites
  • 2 cups (450 g) regular sugar
  • 1 vanilla bean, split lengthways and seeds scraped out
  • A few drops food coloring

Put the egg whites, sugar and seeds from the vanilla bean into a large bowl.

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Place the bowl over a saucepan of simmering water.

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Whisk by hand for about 4 minutes, or until the sugar has dissolved.

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 Transfer the mixture to the bowl of a freestanding electric mixer and beat on low speed for about 4 minutes.

Increase the speed and mix for another 3 minutes, or until the bowl no longer feels warm to the touch.

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If you want the frosting to have a lovely pastel shade, add a drop or two of food coloring and mix for another minute.

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Logo2 Manuela (2)

Comments

28 Comments on Vanilla Bean Frosting

  1. Ellen
    2013/01/23 at 10:38 (3 years ago)

    Denne frostingen ser helt himmelsk ut!!! Går det evt ann å bruke vanlig konditorfarge hvis man ikke har karamellfarge? 

    Reply
  2. Susanne
    2013/02/05 at 12:56 (3 years ago)

    åh nam denne må prøves :)
    hvis man ikke har vaniljestang å heller bruker vaniljeessens å mye av det skal i? :)

    Reply
  3. Vilfrid
    2013/04/18 at 18:34 (3 years ago)

    Kan denne frostingen fryses? :)

    Reply
  4. Rhiannon Ward
    2013/04/27 at 10:21 (3 years ago)

    Hello Manuela, I’m sorry I can’t speak in Norwegian, I’m not Norwegian! I hope you can read this and reply as soon as possible :) 
    I’m making your vanilla bean frosting right now and it looks so delicious, but when I stop the mixer it doesn’t hold its shape! Help please? 
    Thank you so much! I followed you on instagram! (@popgoesthesoda)

    Reply
  5. Hanna
    2013/05/19 at 21:31 (3 years ago)

    Takk for lekker oppskrift! Prøvde denne på en appelsin/kakao marmorkake til min bestefars bursdag, og fikk skryt for kremen :) Denne var lett å lage også!

    Reply
  6. Vicky
    2013/06/11 at 00:38 (3 years ago)

    Love how this tastes! I was wondering how long I could store this frosting, since it has egg whites. Can it be made a day ahead, or does it have to be used right away?

    Reply
  7. Diana
    2013/08/10 at 09:27 (3 years ago)

    I was really looking forward to making this. Unfortunately it came out horribly wrong I guess it was too much sugar :-(

    Reply
    • Manuela
      2013/08/11 at 10:18 (3 years ago)

      hi Diana, i gues you use Google translate and it made one dl as 1 cup, and Yeah that is way to sweet, you should only use 2 cups sugar, 1 Vanilla bean and 7 eggewhites. did you do that?

      Reply
  8. Betina
    2013/08/25 at 18:01 (3 years ago)

    Hei! Denne frostingen var RÅGOD! Jeg lurer på om den kan tas på muffins dagen før servering og oppbevares i kjøleskap? Tenkte jeg skulle lage muffins til dåp og det hadde vært knall å kunne gjøre dette dagen i forveien :)

    Reply
  9. Laura~
    2013/08/26 at 01:37 (3 years ago)

    For how many cupcakes is this recipe?

    Reply
  10. Hilde
    2014/01/22 at 19:13 (2 years ago)

    Denne så super god ut!:) Jeg skulle servert disse på søndag, går det greit å lage den på lørdag, dekorere muffinsa å sette det i kjøleskapet?

    Reply
    • Manuela
      2014/01/22 at 20:32 (2 years ago)

      Best om du har det i romstemp. lykke til

      Reply
  11. Claudia
    2014/04/04 at 14:17 (2 years ago)

    Hello, I would like to know the size of the eggs you used for this recipes, M, L or XL? 

    Thank you so much,
    Claudia

    Reply
    • Team Passion4Baking
      2014/06/09 at 19:11 (2 years ago)

      Hi Claudia, the eggs used here are large.

      -Team Passion4Baking

      Reply
  12. Inger
    2014/06/27 at 09:34 (2 years ago)

    Hei! Jeg har laget denne frostingen flere ganger! Smaken er himmelsk men jeg har ett problem! Det er at når jeg slutter å piske synker kremen sammen og det går ikke an å pynte noe med den!

    Reply
    • Team Passion4Baking
      2014/06/27 at 12:05 (2 years ago)

      Hei Inger, etter det du beskriver så høres det ut som at det har kommet med bittelitt fra en eggeplomme, eller at bollen du bruker har hatt noe fett eller vann i seg. Det er veldig viktig at ikke en eneste dråpe med eggegule lurer seg med, og at bollen er veldig godt vasket og tørket. Bruk Zalo eller tilsvarende for å løse opp alt fett fra tidligere bruk, du kan også for sikkerhets skyld gni innsiden av bollen med en avskåret sitronbit da syren bryter ned eventuelt resterende fett.
      Lykke til!

      -Team Passion4Baking

      Reply
  13. Nidah
    2014/11/22 at 22:00 (1 year ago)

    Hi I have a couple questions about this frosting. Does it pipe well and how do you store frosting also will it be able to hold up on a cupcake for 5 hours ? Thanks 

    Reply
    • Team Passion4Baking
      2014/11/24 at 13:35 (1 year ago)

      Hi Nidah, yes this frosting pipes well, and it will hold its shape on a cupcake for 5 hours if kept in a cool place.

      -Team Passion4Baking

      Reply
  14. Marie
    2014/11/25 at 16:10 (1 year ago)

    Hi, what can I use to replace the vanilla beans? I can’t find them in my country. 

    Reply
    • Team Passion4Baking
      2014/11/27 at 09:25 (1 year ago)

      Hi Marie, you can use vanilla paste or extract instead, but if you do – add it at the end instead.

      -Team Passion4Baking

      Reply
  15. amira
    2015/03/29 at 14:59 (1 year ago)

    These look amazing..but will the frosting have egg taste? Can i mix in strawberry extract or jam to get a strawberry taste in the frosting?

    Reply
    • Team Passion4Baking
      2015/03/30 at 10:09 (1 year ago)

      Hi Amira, the frosting will taste like soft vanilla meringue. You can mix in a few drops of strawberry extract, but we don’t recommend mixing in jam as this may make the frosting runny.
      Good luck!

      -Team Passion4Baking

      Reply
  16. Ashley
    2015/04/01 at 15:03 (1 year ago)

    Hi! I was wondering how much egg whites I should use if I buy a carton of egg whites instead of separating the whites from 7 eggs? I just don’t want to have to throw away 7 yolks!!!

    Thanks! :) this looks delicious. 

    Reply
    • Team Passion4Baking
      2015/04/01 at 15:37 (1 year ago)

      Hi Ashley, you could use the yolks to make a delicious crème pâtissière or lemon curd, you can find the recipes here on passionforbaking.com. :) That being said, one egg white is approximately 40 grams, so you’ll need about 280 grams egg whites (7 egg whites x 40 grams) for this recipe.
      Good luck!

      -Team Passion4Baking

      Reply
  17. Bety
    2015/05/12 at 17:43 (12 months ago)

    Hello,

    If i replace the vanilla bean for vanilla extract, how much extract should I use?

    Thanks,

    Bety

    Reply
    • Team Passion4Baking
      2015/05/13 at 09:26 (12 months ago)

      Hi Bety, 1-2 teaspoons vanilla extract can be used instead of the vanilla bean. :)

      -Team Passion4Baking

      Reply
  18. Linda
    2015/05/26 at 23:03 (11 months ago)

    Hi! I made this recipe today and it turned out great, so thank you for this wonderful recipe! I was wondering, however, if you can use a smaller amount of sugar? I used 4,5 dl sugar, which I hope is the right amount. Or is it possible to add lemon juice perhaps, if so, how much can I add? Thank you for your amazing recipes! Kind regards, Linda

    Reply
    • Team Passion4Baking
      2015/06/03 at 09:07 (11 months ago)

      Hi Linda, the frosting needs a fait bit of sugar to get that consistency, but you may be able to get a good result using less than stated. Lemon juice or zest can be added, 1 tablespoon of lemon juice gives the frosting a nice “tang”. Good luck!

      -Team Passion4Baking

      Reply

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