@userwhydoyoucarelol: no shade but he got world wide famous before the internet even existed we will never top that, this topic is unarguable. #michaeljackson #userwhydoyoucarelol #fyp #foryou #xybca

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Monday 06 April 2026 08:45:48 GMT
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_ema_dema_
EmaDema :
mario anatriello is slightly more famous
2026-04-08 11:56:41
12837
theunknown_51
#stayunknown :
He has fans that aren’t even born yet
2026-04-06 23:11:37
222766
re5ver
𝔍𝔞𝔶𝔡𝔢𝔫 :
All without internet btw
2026-04-13 16:26:09
65081
randicahriston_
Randi’Cahriston 🧚🏾‍♀️ :
Didn’t he win 8 Grammys in one night? Ain’t nobody going past that 😭
2026-04-07 05:21:52
28329
lend.me.a.rose
ode :
last generation, this generation, next generation.. and EVERY single one after that will know who Micheal Jackson is
2026-04-19 03:37:35
19815
abi.m.arie_
abi :
the fact it’s labelled “michael jackson level famous” is telling enough
2026-04-06 22:07:49
23524
myabruning7111
Myabruning7111 :
He had people fainting at the sight of him 😭
2026-04-07 15:03:57
15865
stretch_sanders
Stretch :
“mario anatriello is slightly more famous”
2026-04-21 15:24:34
16246
nijhtmare1
Nijhtmare.LOL :
2 billion streams without internet btw
2026-04-07 01:43:59
7562
south_side03
south_side03 :
He had Kings,queens,presidents,celebrities as fans btw
2026-04-20 04:35:39
3897
carla.jabra
Carla.jabra :
80 to 90% of the world know mj
2026-06-15 10:06:03
0
bool.official
Bool.Official :
: Pls follow I bet my friends that this will go viral
2026-06-13 17:42:51
0
jackemejacklin
jackemejacklin :
Mind u he was famous from 5 until he passed… he is the definition of him
2026-04-07 11:14:05
5049
xristina.tvj
τιτινα 🐈‍⬛ :
He had people fainting from seeing him
2026-04-07 07:24:12
3625
was._.nobody
Nobody ✝︎ :
top 3 most known humans of all time 1.Jesus 2.Michael Jackson 3.Shakeshpere
2026-04-08 15:01:12
66855
fr3ya.pr1v0
Frey💗 :
All without social media btw
2026-04-07 21:31:08
1284
pestosaucey
Prestano.📜🌹🗡️ :
Michael Jackson has fans that aren’t born yet.
2026-04-26 00:33:19
6599
gerrad.jan
gerrad jan :
crazy how people think messi and Ronaldo are even cloae
2026-04-08 21:12:39
2607
fr4np3n1c1ll1n
. :
4.8 billion fans when the world only had 5.4 billion
2026-04-11 03:34:40
1027
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A classic worth mastering, Choux Pastry 101 🤌🏼 - Chocolate Profiteroles  Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the choux: 120g unsalted butter 120ml water 120ml milk 15g caster sugar Pinch salt 155g bread flour 220g egg, whisked For the vanilla custard: 6 egg yolks 225g caster sugar 45g corn flour 375ml milk 375ml cream 1 vanilla bean 45g unsalted butter For the chocolate topping: 300g good quality dark chocolate 100g cream 20g butter  Craquelin: Beat all ingredients in a mixer with a paddle until combined. Roll between baking paper to 2mm thick, freeze 1 hour, cut 5cm rounds, and refrigerate until needed. Choux Puffs: Preheat oven to 180°C. In a saucepan, melt water, milk, butter, sugar and salt over medium–low heat. Add flour and stir until a thick paste forms and pulls away from the pan, about 2–3 minutes. Transfer to a mixer with a whisk and beat 1 minute to cool slightly. Slowly add eggs and whisk 2–3 minutes until smooth and shiny. Pipe 5cm rounds on a tray, top with craquelin, and bake 20–25 minutes until golden. Cool completely. Custard: Whisk yolks, sugar and cornflour until pale. Heat milk, cream, and vanilla in a saucepan to a boil. Slowly whisk into yolk mix, then return to pan and cook, stirring, until thick. Off heat, stir in butter. Cool. Finish: Pipe custard into cooled choux from the side. Melt sugar in a saucepan without stirring until amber. Dip tops of buns into caramel and set aside to cool. Serve.
A classic worth mastering, Choux Pastry 101 🤌🏼 - Chocolate Profiteroles Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the choux: 120g unsalted butter 120ml water 120ml milk 15g caster sugar Pinch salt 155g bread flour 220g egg, whisked For the vanilla custard: 6 egg yolks 225g caster sugar 45g corn flour 375ml milk 375ml cream 1 vanilla bean 45g unsalted butter For the chocolate topping: 300g good quality dark chocolate 100g cream 20g butter Craquelin: Beat all ingredients in a mixer with a paddle until combined. Roll between baking paper to 2mm thick, freeze 1 hour, cut 5cm rounds, and refrigerate until needed. Choux Puffs: Preheat oven to 180°C. In a saucepan, melt water, milk, butter, sugar and salt over medium–low heat. Add flour and stir until a thick paste forms and pulls away from the pan, about 2–3 minutes. Transfer to a mixer with a whisk and beat 1 minute to cool slightly. Slowly add eggs and whisk 2–3 minutes until smooth and shiny. Pipe 5cm rounds on a tray, top with craquelin, and bake 20–25 minutes until golden. Cool completely. Custard: Whisk yolks, sugar and cornflour until pale. Heat milk, cream, and vanilla in a saucepan to a boil. Slowly whisk into yolk mix, then return to pan and cook, stirring, until thick. Off heat, stir in butter. Cool. Finish: Pipe custard into cooled choux from the side. Melt sugar in a saucepan without stirring until amber. Dip tops of buns into caramel and set aside to cool. Serve.

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