Maintains high stability of stock solution of oil-in-water emulsified oil and fat composition to be mixed with fresh cream, whip the stock solution after mixing, whipped with excellent heat-resistant shape retention, rich milk taste and freshness Provide compound cream. Whipped compound cream contains less than 0.1% by mass of emulsifiable substances other than milk protein in the entire oil-in-water emulsified oil / fat composition, 5% by weight to 40% by weight of fat and oil, non-fat milk Containing 8% by mass or more and 25% by mass or less of solid content, 1.5% by mass or more and 9% by mass or less of milk protein, and the fats and oils contain components having a rising melting point of 27 ° C. or more and 32 ° C. or less, and A non-foaming oil-in-water emulsified oil and fat composition having a median diameter of 0.8 μm or more and 4.0 μm or less and fresh cream, and the amount of milk fat derived from fresh cream is 11% by mass or more in the whole whipped compound cream After mixing so that it may become 42.0 mass% or less, it whipped without performing a sterilization process, a sterilization process, and a homogenization process.生クリームと混合する水中油型乳化油脂組成物の原液安定性を高く維持し、混合後の原液をホイップして、優れた耐熱保型性、濃厚な乳のコク味及びフレッシュ感を有するホイップドコンパウンドクリームを提供する。ホイップドコンパウンドクリームは、水中油型乳化油脂組成物全体中、乳蛋白質以外で乳化性のある物質は０．１質量％未満しか含まず、油脂５質量％以上、４０質量％以下、無脂乳固形分８質量％以上、２５質量％以下、乳蛋白質１．５質量％以上、９質量％以下を含有し、前記油脂が上昇融点２７℃以上、３２℃以下の成分を含み、且つ油滴のメジアン径が０．８μｍ以上、４．０μｍ以下である起泡性のない水中油型乳化油脂組成物と生クリームとを、生クリーム由来の乳脂肪量がホイップドコンパウンドクリーム全体中１１質量％以上、４２．０質量％以下になるように混合後、殺菌処理、滅菌処理及び均質化処理は行わずにホイップしてなる。
