 About 65, 70 degrees is about what you're looking for. And what happens if the butter is like 50 degrees? Is that going to be a problem? It will take longer. You can still do it, but you're going to have to beat it much longer to kind of warm it up and get it to that temperature. So if you start there, it'll be easier for everything to come together. So it's going to look curdled, it's going to look curdled, it's going to look curdled, and then it looks spectacular all of a sudden. It's like a magic trick? It is like a magic trick. You have to try it. It's amazing.