A process for the manufacture of an aerated dairy product is disclosed. The process comprises the steps of preparing a stabilised fermented dairy base, preparing a homogenised cream, whipping the fermented dairy base to an overrun of 25 to 130%, and/or whipping said cream to an overrun of 50 to 150%, and mixing the fermented dairy base, the cream where either or both the fermented dairy base and the cream are whipped before mixing. An aerated dairy product is also disclosed.
