PROBLEM TO BE SOLVED: To provide a whipped compound cream having heat-resistant shape retention, water separation resistance, a rich taste of thick milk, and a refreshing taste.SOLUTION: An oil-in-water type emulsified fat composition containing substantially no molten salt, includes vegetable fat as main material in the oil phase, less than 0.13 wt.% of a synthesized emulsifier and 10 to 70 wt.% of at least one selected from the group consisting of raw milk, milk, and defatted milk, with a fat content of 20 to 40 wt.%, a no fat milk solid content of 5 to 25 wt.%, a lecithin content of 0.12 to 0.30 wt.% in the case of a total of the fat content and the no fat milk solid content of 35 to 50 wt.%, and a total of the fat content and the no fat milk solid content of 25 to 35 wt.%. A foamable oil-in-water type emulsified fat composition includes milk fat as main material in the oil phase. A whipped compound cream is made by whipping a foamable compound cream including a mixture of the oil-in-water type emulsified fat composition and the foamable oil-in-water type emulsified fat composition, with a ratio of the oil-in-water type emulsified fat composition to the foamable oil-in-water type emulsified fat composition of 10/90 to 90/10, with a total amount of fat of 30 to 46 wt.%.本發明提供一種具有優異之耐熱保型性、耐離水性、濃厚之乳之醇味及新鮮感之攪拌奶油。本發明係一種攪拌複合奶油，其係將起泡性複合奶油攪拌而成者，該起泡性複合奶油包含水中油型乳化油脂組合物與以乳脂作為油相之主原料之起泡性水中油型乳化油脂組合物之混合物，且水中油型乳化油脂組合物/起泡性水中油型乳化油脂組合物(重量比)為10/90~90/10，油脂總量為30~46重量%，其中水中油型乳化油脂組合物實質上不含熔鹽，以植物油脂作為油相中之油脂之主原料，含有合成乳化劑未達0.13重量%，含有選自由鮮乳、牛乳、脫脂乳、脫脂濃縮乳、全脂濃縮乳所組成之群中之至少1種10~70重量%，油脂含量(X)為20~40重量%，無脂乳固形物成分含量(Y)為5~25重量%，且於水中油型乳化油脂組合物整體中，上述油脂(X)與上述無脂乳固形物成分(Y)之合計量為25~50重量%，關於卵磷脂含量(Z)，於油脂含量(X)與無脂乳固形物成分含量(Y)之合計為35~50重量%之情形時，為0.12~0.30重量%，於油脂含量(X)與無脂乳固形物成分含量(Y)之合計為25重量%以上且未達35重量%之情形時，滿足下述(式1)(單位為重量%)。[-0.008×(X+Y)+0.4]≦(Z)≦0.30 (式1)
