Louis Francois Chantifix is a plant-based whipped cream stabilizer that helps improve texture, structure, and shelf life without changing the flavour of the cream. Made from dextrose and sodium alginate, it helps whipped cream stay light, smooth, and stable for piping, layering, and plated desserts.
Use
Add Chantifix directly to the cream while whipping. Start at low speed, sprinkle it in gradually, then increase speed and whip to the desired texture. It can be used with both standard whipping cream and higher-fat or already-textured creams.
Recommended Dosage
- Low-textured cream (30–35% fat): 20 g per kg of cream
- Textured or high-fat cream: 5 g per kg of cream
Applications / Practical Uses
- Stabilized chantilly for pastries, verrines, and entremets
- Whipped cream for piping, topping, and decorative finishing
- Mousses and light fillings that need better volume retention
- Whipped cream for refrigerated storage or longer service times
Observations
Fine white to cream-coloured powder with a neutral flavour and no odour. It helps improve air retention and structure, while reducing the risk of overwhipping and separation.
Differences from Other Ingredients
Compared with many whipped cream stabilizers, Chantifix is plant-based and keeps the flavour and texture of the cream cleaner and more natural. It is also designed to work across different cream types while improving both stability and lightness, not just firmness.
Origin
Made from dextrose and sodium alginate derived from brown seaweed.
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Inventory Last Updated: Jun 10, 2026
