Hi! I recently tried to make Italian meringue buttercream and I need some help on what I might have done wrong. Here’s what I did/recipe I used I put 400g granulated sugar and half cup water in pot brought to boil at 230 degrees I turned room temp egg whites(8of them) on high speed they got chunky (not sure if that’s what they mean by stiff or if it over whipped?) by the the time the syrup reached 240 degrees. I slowly added the syrup to the egg whites (not sure how long it took but felt like forever) and whipped for an hour before the bowl cooled down to barely noticeably warm. Add my very very soft room temperature pound of butter a tbsp at a time beating for about a minute before adding next piece. It went soupy at first piece of butter then started to come together again but it never got any stiffer than soft peaks, if that. I beat it for probably 15-20 minutes more after the butter just hoping it would stiffen up. It Wouldn’t cling to the whip at all. It was thankfully stiff enough to hold the shape of rosettes but very very soft. What might have I done that I should change for next time? P.s. I made it on a very humid rainy day I had no choice it was a last minute cookie cake for Neices party the next day.