Provided is a whipped cream that can be whipped even when mixed with an acidic taste material, has good mouth melting and wateriness, has excellent shape retention, and can be distributed at room temperature with little water separation, and a method for producing the whipped cream. Foamable water containing less than 0.1% by weight of casein protein, 0.1% by weight to 1.0% by weight of whey protein and 0.05% by weight to 0.5% by weight of polyglycerol fatty acid ester of HLB12 or more A whipped cream obtained by foaming a mixture containing an oil-type emulsified oil / fat composition and an acidic taste material in a weight ratio in the range of 90:10 to 30:70, wherein the whipped cream is 10% by mass of fat / oil 30% by mass or less, 20% by mass or more and 50% by mass or less of carbohydrates and 25% by mass or more and 60% by mass or less of water, and pH is 2.0 or more and 5.5 or less. 70% by mass or more and 90% by mass or less, less selected from the group consisting of coconut oil and / or palm kernel oil, extremely hardened palm oil, extremely hardened low rapeseed rapeseed oil, and extremely hardened Hyelsin rapeseed oil And one 20/80 to 80/20 in the range of the mixed oil at a weight ratio of random interesterified oil containing 30 wt% or less than 10 wt%, whipped cream.酸性呈味素材を混合してもホイップでき、かつ口溶けおよび水々しさが良好で、保型性に優れ、離水の少ない常温流通可能なホイップドクリームおよびその製造方法を提供する。カゼイン蛋白質０．１質量％未満、乳清蛋白質０．１質量％以上１．０質量％以下およびＨＬＢ１２以上のポリグリセリン脂肪酸エステル０．０５質量％以上０．５質量％以下を含む起泡性水中油型乳化油脂組成物と酸性呈味素材とを９０：１０～３０：７０の範囲の重量比で含む混合物を起泡してなるホイップドクリームであって、前記ホイップドクリームは油脂１０質量％以上３０質量％以下、糖質２０質量％以上５０質量％以下および水２５質量％以上６０質量％以下を含み、ｐＨが２．０以上５．５以下であり、前記油脂全体中パーム核ステアリンを７０質量％以上９０質量％以下、ヤシ油及び／又はパーム核油と、極度硬化パーム油、極度硬化ローエルシン菜種油および極度硬化ハイエルシン菜種油からなる群より選ばれる少なくとも１種とを２０／８０～８０／２０の範囲の質量比で混合した油脂のランダムエステル交換油を１０質量％以上３０質量％以下含有する、ホイップドクリーム。
