A whippable food product having improved stability characteristics withoutdetectable change in the organoleptic characteristics is provided. The productcomprises triglyceride fat, one or more sugars and an emulsifier componentcomprising destabilizing and stabilizing emulsifiers in amounts sufficient tostabilize the product. This product can be stored at ambient temperatures forextended periods of time and can also be whipped and displayed at ambienttemperatures.
