1Combine the instant espresso/coffee with the whole milk and set aside.
2Combine the instant espresso/coffee with the whole milk and set aside.
3Combine the instant espresso/coffee with the whole milk and set aside.
4In the bowl of a stand mixer, beat the butter on high until creamy and smooth (about 5 minutes), scraping down the bowl and paddle a few times in between.
5In the bowl of a stand mixer, beat the butter on high until creamy and smooth (about 5 minutes), scraping down the bowl and paddle a few times in between.
6In the bowl of a stand mixer, beat the butter on high until creamy and smooth (about 5 minutes), scraping down the bowl and paddle a few times in between.
7Turn the mixer to low and add the powdered sugar a few cups at a time, scraping down the bowl and paddle between intervals.
8Turn the mixer to low and add the powdered sugar a few cups at a time, scraping down the bowl and paddle between intervals.
9Turn the mixer to low and add the powdered sugar a few cups at a time, scraping down the bowl and paddle between intervals.
10Add the vanilla, the coffee/espresso milk mixture, and salt.
11Add the vanilla, the coffee/espresso milk mixture, and salt.
12Add the vanilla, the coffee/espresso milk mixture, and salt.
13Mix on low until fully incorporated, about one minute.
14Mix on low until fully incorporated, about one minute.
15Mix on low until fully incorporated, about one minute.