In a small saucepan over low, heat heavy whipping cream with espresso and vanilla bean. Let heat for 5 to 10 minutes until the cream is a light grey brown. Remove the vanilla bean, scraping the seeds into the cream mixture.
Melt chips with shortening in microwave for about 45 seconds, stirring constantly. Stir until smooth and add to the cream espresso mixture. Stir well. Remove from heat.
Pour mixture into a mixer with instant espresso powder and powdered sugar. Beat until well blended and smooth and creamy.
Allow to cool for a minute or two and then spoon or pour over your cakes.