Friday, April 10, 2009

Pink Ice Ice Icing - It's Good Friday

It's not often I can work a Vanilla Ice song into a video recipe, but here it fit like a pair of baggy pants.

This quick and simple lemon icing recipe is what I fro
sted my Easter bread with, and it works nicely as an all-purpose glaze for all types of cookies, breads, and pastries.

You remember that comedian, the one with the big porn-stache, that did the, "you might be a redneck if" routine?

By the way, if you were at one of his shows, you were a redneck. This recipe reminds me of that bit. You could come up with a whole list of "you might be a bad cook if…" statements, but one of them for sure would be, "you might be a bad cook if you buy icing."

There can't be an easier recipe than a simple sugar icing. Can you stir? Good, then you have what it takes. I'm assuming if you do buy your icing, it's because you simply don't know the recipe, or just assumed (like everyone at a Jeff Foxworthy show is a redneck) it was too complicated. It's not. Enjoy!



Ingredients:
1 cup powdered sugar
1 tbsp fresh lemon juice
2 tsp grated lemon zest, optional
1 tbsp milk
1 small drop food coloring, optional

30 comments:

Dan said...

Mmm Pepto-goodness.
I never understood why people bought icing, when it is only 3 common ingredients (Depending on the icing I suppose).

hummmingbirdie said...

Hi Chef, Thanks for the recipe!

BTW heard SF was hit by comm. outage. Did it get you too?

Chef John said...

i dont think so

foofifofum said...

Loved the background tune you chose, but wished you'd showed us (in slow motion, ala David Letterman)) how the sprinkles get rejected by hardened icing and bounce off.

Chef John said...

:-) next time

Anonymous said...

To answer the question about why people buy icing: I believe that people buy cake mixes and canned icing because they grew up thinking that the chemicals they were tasting was a normal thing and they can't reproduce that flavor at home.
Jackie

skuffen said...

Scientific correction - The water in the lemonjuice and milk, does NOT melt the sugar. It dissolves it. Big difference. :)

Other than that i just still love your recipies..

Chef John said...

I'll have to defend my choice of words... one of the meanings of "melt" is "to become liquid" so in that sense the sugar does melt.

The wicked witch of the west didn't say, "I'm dissolving, I'm dissolving!"

Anonymous said...

Hey Skuffen,
Since you're into correcting folks, Maybe you should check your spelling of the word recipes! :)

Anonymous said...

Hey now, everyone, be nice! Spelling errors are usually typos - and semantics is what makes our beautiful language so wonderful.

listress said...

lol, love this.

There's also something quite odd/funny about seeing pink and tasting lemon :P

Back Care Basics said...

Made the dough last night. It rose beautifully. Made braids today. Dough was easy to work with.
Can't wait to see how they turn out today.

Anonymous said...

Thanks for another great recipe chef ! :)

Just one question, how can I make chocolate icing ?

Chef John said...

here is a link to some simple ones. http://www.buzzle.com/articles/chocolate-icing-recipes.html

Lucia said...

Can't resist it.

Ice, ice, baby!

skuffen said...

I will quickly defend my spelling. Im from Denmark.

And Chef John, melting does means becoming liquid - and that is not what the augar does. Sugar gets liquad at its melting point. When a crystalic molecule like saccharose (biggest part of household sugar) dissolves, it breaks down into ions. Lige kitchen salt, SodiumChloride (NaCl), which breaks down into Na+ and Cl- ions when dissolved in water.

This is not a critic, just a point-out from a fan.

Anonymous said...

Hey, Chef,
Where can I buy all of your utensils, pots, silicone baking mats, etc that you use in your videos? I'd go to IKEA to pick some out for myself, but I trust your judgment more than mine!

Chef John said...

i hope your kidding

Chef John said...

the kidding comment was for the scientist. some the utensils are in the amazon store in my sidebar. Ikea's stuff is fine. I don't have time to do a complete list, but one of these days.

Anonymous said...

Only your recipes are worth the pain of getting my ears raped by Vanilla Ice.

NORA said...

Hey chef and everybody, the comments are about THE RECIPE!
CHEERS!

NORA said...

Thak you very much for this recipe, I make roles de canela (cinnamon rolls) whith icing. This is grate!

ps.excuse my spelling :)

Anonymous said...

Hi Nora. Your recipe for Cinnamon rolls looks delicious.

Anonymous said...

Hi chef, my name is alex. my wife loves sweets, but she is allergic to corn syrup,corn starch,and corn flour. is their a way i could subsitude the powder sugar in our pink icing recipe. thanks for your time.

Chef John said...

Im confused... the recipe uses powdered sugar, there is no corn syrup,corn starch,and corn flour.

Anonymous said...

powder sugar is made with corn starch.alex

Alisa said...

your video is not working on my computer :( could you tell me simply what to do with the ingredients? Perhaps mix and heat?

Chef John said...

no cooking, just stir together, that's it!

Martin Mental said...

Dear Alex,

I might have a solution for your problem: just throw small portions of regular granulated sugar in your blender and blend them till powdery!

With kind regards,

Maarten

Mstar said...

Dear Chef John,

This seems an amazing recipe. so theres basically no need to use icing sugar ? powdered sugar alone will do the trick? Fab!

Thanks for a great recipe!
cheers!