Disclosed is an edible aerated water-in-oil emulsion comprising a fat phase； an emulsifier； and an aqueous phase, wherein the aqueous phase comprises entrapped gas. Further disclosed is a method for making an emulsion as defined above comprising providing a first component for forming the fat phase of an emulsion； providing a second component for forming the aqueous phase of an emulsion； aerating the second component； and mixing the first component and aerated second component to form a water-in-oil emulsion.
