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I made my first batch of jam today. I don't have the proper equipment like tongs and racks, but it went well, except for a few minor mishaps. I listened to the snap, crackle, pop of the jars sealing once out of the water bath, but...one of my jars, as I brought it out of the boiling water...

I'm wondering if I add some of my oil based extracts to a 7 minute frosting if it will end in disaster? I believe so, but you know there is meringue buttercreams where fat is added to the whipped egg whites and it eventually comes together, but is it the same with a teaspoon of an extract...