This French Buttercream has no grittiness because it's made without confectioner's sugar! It's luscious, fluffy and perfectly whipped.
2sticks buttercut into cubes
In a stand mixer fitted with the whisk attachment, beat the egg yolks on high speed for 10 minutes until they are very pale.
In the meantime, combine the sugar and water in a heavy bottomed saucepan over medium heat, and let the sugar syrup simmer to the soft ball stage (238 degrees on an instant read thermometer).
When both the egg yolks and the sugar syrup are ready, pour the sugar syrup into the mixing bowl (the mixer should still be on high speed), aiming as best as you can to pour between the wire whisk and the side of the bowl.
Now if you touch the bottom of the bowl, it will be very hot. Beat the egg yolk sugar mixture until the bowl feels neither hot nor cold (about 5 minutes).
Turn the mixer down to medium and add the butter, a couple cubes at a time to the bowl, over the course of 10 minutes. Wait until each installment of butter is absorbed until you add the next batch. Add the almond extract, then pipe or spread your buttercream on your cupcakes. If the buttercream is too loose, refrigerate until it reaches your desired consistency.