The cupcake world has been aflutter about the latest cupcake shop in New York, Butter Lane. Not only do they only sell cupcakes, it's offering both American and French buttercream for frosting. Well of course Brownie and I had to check it out.
We ventured over to the East Village after a wonderfully filling meal (more about that soon) so we didn't have the spare space for various tastings. We did partake in the frosting samples on the front counter. French buttercream is made by heating sugar and water to soft-ball stage, mixing the syrup into whole eggs or yolks, then whipping in the butter and flavors. Personally, I like French better since everything is better with more fat, but our blueberry cupcake came with American. None of their frostings were too sweet, and the blueberry had a little bit of tartness which made it wonderful.
There will definitely be another visit soon for some side-by-side American vs. French frosting head-to-heads. Until then, you're just going to have to check them out for yourselves.