Chantifix prevents overwhipping, improves aeration, and gives creams a richer, more stable texture. It is particularly effective in stabilizing whipped cream, extending its shelf life, and enhancing its lightness. The recommended dosage is 5–20 g per kg of cream (0.5–2%), with higher amounts (around 20 g/kg) suggested for high-fat, low-texture creams, and lower amounts (around 5 g/kg) for creams that are already well-textured. To use, place the cream in a mixer, whip on low speed while sprinkling in Chantifix, then increase the speed and continue whipping until the desired consistency is reached.