How much flavoring can be added to SMBC before it changes the consistency? example-flavorings, jams, fruit

I used 1/3 cup of strawberry puree in a batch the other day (7 egg whites, 3 stick butter) and it seemed just slightly thinner than it did before I added it, but it still piped beautifully and held it's shape.

I always seem to have trouble with breakdown/separation whenever I add enough to get a strong flavor. I'm interested to see if anyone has any tips for how to remedy that!

I was wondering when trying to Make chocolate SMBC, at what point is it best to add the chocolate and the cocoa powder without messing up the consistency? I know it's fickle and can be ruined if done in the wrong proportions and at the wrong time.... Any feedback would be super helpful!

Check out FromScratchSF's blog post on SMBC. It's a great resource and I believe she talks about flavourings plus answers questions in the comments.

As for chocolate, I think she uses melted bittersweet chocolate. I usuallky fold in chocolate ganache. I'm not sure that cocoa is the way to go with an SMBC.

Edited to add:

Oops, forgot the link.

http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/

A lot. Use the whip to incorporate it, not the paddle. If you need to add more than the SMBC can take, then you need a stronger flavoring agent. Hero Compounds are excellent for mixing with SMBC instead of jams.

i add 3/4 cup of strawberry jam to my smbc and it still maintains its consistency.