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Combine the instant espresso/coffee with the whole milk and set aside.
In the bowl of a stand mixer, cream the butter on med-high until light and fluffy (about 5 minutes), scraping down the bowl and paddle a few times in between.
Add the powdered sugar a few cups at a time, scraping down the bowl and paddle between intervals.
Then add the vanilla, the coffee/espresso milk mixture, and salt.
Mix on low until fully incorporated, about one minute.