I'm making SMBC for the first time. I want to flavor some with Chai tea liquid concentrate for a Vanilla Chai filling. How well does the SMBC handle liquid before changing the consistency? How much would I be able to add to about 2 1/2 C before it gets too runny? Or should I even attempt to add liquid? Sorry for all the newbie questions.
Here is my rule of thumb for IMBC and SMBC, but please be careful, as our recipes may not be the same.
In general, I can add up to 1 tbsp per stick of butter with only a very slight change in consistency. I use this for my buttercreams with liqueurs. Because your chai is a concentrate, you will not need near that much.
But that brings up another point. If you have a liquid that you want to add but it is weak and doesn't have a strong flavor (such as champagne), I always put about 1 cup in a saucepan and reduce it to less than 1/4 cup. Not only is the flavor much stronger, in alcohol, the bitter undertones are gone.