The problem of providing an oily food for inhibiting water migration in frozen confectionery, the oily food being highly versatile and more effective in inhibiting water migration and being capable of application by spraying is addressed. The problem can be solved by use of an oily food for inhibiting water migration in frozen confectionery, the oily food satisfying the following requirements: 1. having a yield value of 1.7 to 12 Pa at 40° C.； 2. having plastic viscosity of 70 to 260 mPa·s at 40° C.； 3. having a value of yield value/plastic viscosity of 10 or greater； and 4. having an oil content of 44 to 80 wt %.
