The invention relates to a whippable product, especially to a whippable product which in non-whipped form has a gelled structure and is suitable for use in pastry. The whippable composition according to the invention comprises modified starch, a gel forming polysaccharide, and at least one emulsifier, with at least a part of the modified starch being present in the form of intact starch granules. The composition is outstandingly suitable as a whippable, ready-for-use yellow cream which, as regards whipping properties, closely approximates comparable, gelatin-containing products.
