● From 100 g to 250 g of white sugar (depending on the sweetness we want to obtain) per 1 litre of fresh cream, 35% MG. (French chantilly)
● Optional for Italian chantilly: 50% confectioner's cream + 50% French chantilly.
● Optional: In some countries the term chantilly is given to French chantilly flavoured with vanilla (pulp, seeds or 100% pure paste).
