In the UK, it is easy to make home-made chantilly with only 2 ingredients; no need of adding egg whites.
1 regular portion of double cream (I test some different creams and the best result was with the simple double cream)
4 tablespoon of caster sugar
Put the cream into a mixing bowl with half of the sugar. Beat the mixture using a whisker attached to a mixer until the texture starts to change from liquid to a smooth cream. Add the other two tablespoon of sugar separately while beating. After some time (no more than a few minutes) you will have a home-made chantilly tasting much better than any ready-to-eat canned version.
The amount of sugar can vary according to your preference.