Ingredients

• 1/4 cup heavy cream
• 3 tablespoons sugar
• 2 tablespoons safflower or other neutral oil
• 2 teaspoons finely ground espresso powder
• 1/8 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, softened

Instructions

1. Cook cream, sugar, oil, espresso powder, and salt in a small saucepan over medium heat, stirring, until just simmering and solids are dissolved, about 2 minutes. Transfer to a small bowl and chill until cool, about 30 minutes.
2. Beat butter on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment (or in a food processor) to combine. With the motor running, drizzle in cream mixture. Increase speed to medium-high and beat until combined and smooth. Transfer to a resealable container and chill at least 3 hours. Let sit at room temperature at least 15 minutes before serving.
3. Butter can be made 10 days ahead; keep chilled.