The Animator

first of all, hi guys! second of all, made chocolate cake, and decided to make Italian meringue buttercream frosting. And so I was beating the egg whites, and started adding the sugar solution to them, and THEY DIDNT STIFFEN UP!!!! so like I searched up online, cuz I can't just toss it. it'd be a waste. Added lemon and cream of tartar (I know). and it tasted weird, and it didn't stiffen up. Turns out you need a specific heat of 240 for the sugar. Didn't bother adding the butter, because 4 CUPS OF BUTTER like are you serious?? ALSO bubbles flew!!! thank you <3 for the time converter ! ! ! im currently trying to get flipaclip

Did it work eventually or no?

Probably not huh 🤔

Well sorry to hear that bro 😢 💔

Sounds like you had recipe troubles with what you were making. Definitely interesting. How'd it turn out in the end, though? Just asking out of curiosity.

oh my god it didn't. I freezes it, then gave up and dumped it on the cake and my dad was all like wtf?? scraped it off, and forgetter about it. waste of 8 eggs, half a bag of granulated sugar, and lemons. they were supposed to stabilize the buttercream

Dang I'm sorry to hear that. 😔

That answers both of our questions.

butter cream turned into butter sauce

do you know with freedom planet