PROBLEM TO BE SOLVED: To provide whipped cream in which, change of hardness is less and excellent in working ability, even when receiving temperature change and being passed through a filling machine, which has preferable shape retention property in storage at 30°C, has less syneresis, and excellent in internal phase and melt-in-the-mouth and smoothness.SOLUTION: Whipped cream which is made contain gas by specific gravity of 0.45-0.6 by using a seal type continuous whip machine, is left for 24 hours at 5°C. The whipped cream has a ratio of a maximum load measured by using a rheometer after further storage of 6 hours at 20°C/a maximum load measured by using the rheometer after further storage of 8 hours at 15°C, is 0.7-1.5, and a maximum load after being agitated using a beater for 15 minutes at 20°C of 0.5-1.4 N.SELECTED DRAWING: None
