PROBLEM TO BE SOLVED: To provide a foamable oil-in-water type emulsion composition which provides a stable foamable oil-in-water type emulsion composition and a whipped cream suppressed in tightening phenomenon after whipping or secondary processing and being excellent in shape retention and water retention and a whipped cream using it.SOLUTION: A foamable oil-in-water type emulsion composition contains a lauric oil-and-fat as an oil component and lecithin and a sucrose fatty acid ester as an emulsifier. The content X of the oil component is 25-40 mass% relative to the total amount of the composition the median diameter R of oil droplets is 0.8-1.5 &mum and the combined content Y of lecithin and the sucrose fatty acid ester is 0.53-0.83 mass% relative to the total amount of the composition. X, R and Y meet the relationship expressed by equation (1) the mass blending ratio of the lecithin to the sucrose fatty acid ester is 75:25 to 80:20 and the HLB of the sucrose fatty acid ester is 11-16.
