A whippable food product suitable for preparing a stable whipped confection, comprising an oil-in-water emulsion of (1) a triglyceride fat component wherein at least about 50% or more of the fatty acids thereof are of C14 length or less, (2) water, (3) emulsifier component in an amount that is sufficient to stabilize the product emulsion, and optionally, (4) a protein component that facilitates preparation of or stabilization of the product the, and optionally, (5) one or more additional substances, provided that the triglyceride fat component has a profile of solid fat index of about 70 at 50° F., about 40 to 75 at 80° F., and less than about 20 at 100° F., wherein the product is characterized by providing a whipping overrun of between about 300 and about 500% that can be achieved between about 45° F. and 50° F. in less than about 4 minutes. Additionally, there is provided a method of providing a whippable food product that contains a triglyceride fat component, and an emulsifier component, wherein the fat component has a relatively high melting point characterized by a profile of solid fat index of about 70 at 50° F. about 40 to 75 at 80° F., less than about 20 at 100° F., the method comprising the step of selecting for inclusion into the product an emulsifier component that increases substantially the whipping overrun of the product thereof minimizing the amount of the triglyceride component present in a volume of the product.Un produit alimentaire fouettable convenant à la préparation d'un produit élaboré stable fouetté se compose d'une émulsion huile dans l'eau dont les composants sont: (1) un triglycéride gras comportant au moins 50 % d'acides gras de longueur C14 maximale； (2) l'eau； (3) une quantité suffisante d'émulsifiant permettant de stabiliser ladite émulsion de produits alimentaires； éventuellement (4) une protéine servant d'agent de fabrication ou de stabilisation dudit produit ou dudit produit élaboré； et éventuellement (5) un ou plusieurs additifs l
