PROBLEM TO BE SOLVED: To provide a foamable oil-in-water type emulsified fat composition which contains substantially no trans-fatty acid and molten salt and, even though a content of a Csaturated fatty acid is small, is inexpensive and has good emulsion stability, and to provide whipped cream which is obtained by whipping the composition, is readily meltable in the mouth, gives cold sensation and rich taste of fat, and shows little temporal stiffening.SOLUTION: The foamable oil-in-water type emulsified fat composition has: relative to the whole composition, a fat content of 25 to 45 wt% relative to the whole fat, a trans-fatty acid content of less than 1 wt% and a Csaturated fatty acid content of less than 2 wt% does not contain a molten salt and contains, relative to the whole fat, 50 to 90 wt% of fat (A), which is a middle melting point portion of palm oil, and 10 to 50 wt% of the following fat (B), with a total amount of the fat (A) and the fat (B) being 80 to 100 wt%. The fat (B) is a fractionated liquid portion of an ester exchanged oil of a palm-based oil and has an iodine value of 38 to 62.
