An aerated food composition is constituted by an oil-in-water emulsion comprising fats, milk proteins, possibly sugars, and water, having an acid pH of from 3.5 to 6, characterized in that it has: a food fat content of from 20 to 45% by weight, and a water content of from 20 to 38% by weight, it is substantially free of thickeners and fusion salts and it is obtainable by the steps of: a) preheating a food component selected from fresh cheese, yoghurt, sour cream and mixtures thereof, with stirring, at a temperature of from 40 to 60 DEG C； b) dissolving, in the mixture prepared in a), milk whey proteins in powder form in quantities of from 1 to 10% by weight with reference to the final weight of the emulsion, and possibly sweeteners in powder form, with stirring； c) preparing a fat phase comprising butter fat and/or vegetable fats, at a temperature of between 50 and 70 DEG C, in the presence of a lipophilic surfactant； d) mixing the fat phase with the phase produced in b), with stirring, to produce an oil-in-water emulsion having a viscosity of from 500 to 4000 cps at 65 DEG C； e) pasteurizing the emulsion thus obtained at a temperature of between 80 and 110 DEG C for a period of from 20 to 40 seconds； f) precooling the mixture to a temperature of from 30 to 60 DEG C； and g) aerating the mixture by the injection of an inert gas. b
