Let’s Talk About Citric Acid

Citric acid—also known as sour salt—is one of those little secret ingredients that can completely change your baking. Just a tiny pinch can take fruity ganaches, frostings, or even ice creams to a whole new level.

I use it in so many of my fruity recipes, like my blueberry ganache and strawberry ganache. It adds a clean citrus flavor without adding any moisture. So let’s say I want my strawberry ganache to taste even more like strawberry—just a little pinch of citric acid does the trick. It brings out the fruit flavor and gives it that next-level, taste-bursting effect.

Baker’s Tip: Citric acid is very sour, so use it sparingly. A tiny pinch is all you need for that perfect zing.

The best part? It doesn’t add any liquid—so it won’t affect the texture of your ganache, frosting, or filling. That’s especially important when making ganache, because extra liquid can make it too soft. Citric acid gives you that bright flavor without changing the structure.

Honestly, I use citric acid as much as I use baking powder in my kitchen. It’s a small ingredient, but it’s a game-changer when you’re working with fruity flavors.

If you want your cakes, frostings, or fillings to have that little extra something, keep citric acid in your kitchen. You’ll love it—and you’ll end up using it all the time.

Where to Find Citric Acid: You can usually find citric acid at any supermarket. Look in the baking aisle, or near the spices, Or, just order it online—it’s easy to find.