To provide an oil-in-water emulsified oil and fat composition which can give a whipped cream having a beautiful and smooth internal texture even after the next day of whipped, a good texture and a good flavor without lowering productivity even if the rotational speed of a mixer is lowered, and a whipped cream whipped with the same. A foamable oil-in-water emulsified oil and fat composition, wherein the total of the foamable oil-in-water emulsified oil and fat composition is at least one selected from the group consisting of 2840 weight percent, 338 weight percent, 367 weight percent, A mixed and pre-emulsified mixture containing 0.05-0.5 weight percent of an emulsifier with a saturated fatty acid content of 80 weight percent or more in the total constituent fatty acids and 0.03-0.3 weight percent of an emulsifier with an unsaturated fatty acid content of 75 weight percent or more in the total constituent fatty...

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