PROBLEM TO BE SOLVED: To provide a whipped cream which has high oil content without inclusion of phosphate and high overrun even under reduced pH by addition of a large amount of fruit sauce, and a whipped cream which has high overrun even with reduced amount of trans fatty acid.SOLUTION: A foamable oil-in-water type emulsified fat composition which contains no phosphate and has an oil droplet diameter of 1.0 to 2.5 &mum is mixed with an acid-taste material and the mixture liquid is whipped to obtain the whipped cream, such that the entire whipped cream has an oil content of 15 to 60 wt.% and a pH of 2.0 to 5.5.
