Combine the cream and espresso powder in a medium bowl and whisk until powder is dissolved; set aside.
Combine sugar and water in a small saucepan and stir to combine. Place over medium-high heat, bring to a boil, and let cook undisturbed until amber in color, about 5 minutes. Immediately add butter and stir to incorporate.
Remove from heat and whisk in cream mixture and salt until smooth.
