The present invention relates to an oil-in-water emulsion for whipped creamand to a whipped cream obtained bywhipping the emulsion. In particular, the present invention relates to astabilized whippable oil-in-water emulsion upon increasingthe trilaurin triglyceride content of its oily phase, and to the stabilizedcream obtained by whipping the emulsion. The present inventionfurther relates to the methods for obtaining this emulsion and this cream, andto the uses of an oil-in-water emulsion accordingto the invention or of the stabilized cream according to the invention.
