PROBLEM TO BE SOLVED: To provide a low-cost oil-in-water type foaming emulsion which has excellent emulsion stability, good workability during whipping even with a low oil content, a low overrun after whipping, texture meltable in the mouth with adequate weight, rich flavor, and excellent shape retaining and water holding properties, allowing a whipped cream with good appearance to be produced.SOLUTION: The oil-in-water type foaming emulsion made by emulsifying an edible oil with an oil-soluble emulsifier includes 15 to 35 wt% of the edible oil and the oil-soluble emulsifier including: (A) lecithin (B) at least one of sucrose fatty acid ester, monoglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and propylene glycol fatty acid ester, which has an HLB less than 5 and an iodine value of 10 or less and (C) at least one of sucrose fatty acid ester, monoglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, and polyglycerin fatty acid ester, which has an HLB less than 5 and an iodine value of 40 to 120, in a total amount of 0.05 to 2.0 wt%, with a weight ratio of the emulsifiers: (B):(C)=20:1 to 3:1.
