The present invention provides a whip cream improver, comprising vegetable oil and fat at a content of 10 mass % or more and 100 mass % or less relative to all the oil and fat of said whip cream improver, and one or two starches as an active ingredient, selected from a starch with high amylose at an amylose content of 55% or more, and the processed starch with high amylose. Further, the present invention provides a whip cream comprising said starch, and a cream for the whip cream.本發明係一種可打發鮮奶油用改良劑，其中，上述可打發鮮奶油之油脂中所包含之植物性油脂之含量係相對於上述油脂整體為10質量%以上且100質量%以下，且以選自直鏈澱粉含量為55%以上之富含直鏈澱粉之澱粉、及經加工之上述富含直鏈澱粉之澱粉中之一種或兩種以上之澱粉作為有效成分。又，本發明係一種包含該澱粉之可打發鮮奶油以及可打發鮮奶油用鮮奶油。
