22AbstractFREEZE. TOLERANT CREAM AND METHOD FOR PRODUCING SAMEin the present invention, a liquid cream is caused to include micirobubbles by means of combining the use of a general-purpose agitator and a high-speed, high-shear agitator and thus a triple mixture of liquid, fat globules, and miembubbles is formed, and an increase in cubical expansion and viscosity is achieved. As a result, provided is a liquid cream in which there isno freezing damage arising as a result of freezing and thawing the cream, in other words, freezing damage such as no longer being able to sustain the emulsion, not being able to be whipped or resulting in minute roughness at the surface even if whipping is possible, and forming a heavy whip with low overrun,Fig.