A whipping agent comprising (a) at least one fat, wherein the amount of fat present in the whipping agent is at least 20 % by weight, and wherein the fat is liquid at a temperature of 20 °C, and wherein the amount of unsaturated fatty acid moieties present in the fat is at least 50 % by weight of all fatty acid moieties present in the fat, (b) at least one protein, wherein the amount of protein present in the whipping agent is 3 to 10 % by weight of the whipping agent, and wherein the protein is selected from the group consisting of milk protein, a protein of plant origin, soy protein, casein, sodium caseinate, calcium caseinate, whey protein concentrate, soy protein hydrolysate, pea protein, wheat protein and potato protein, and (c) at least one emulsifier, wherein the at least one emulsifier is different from the at least one protein, and wherein the amount of all emulsifiers present in the whipping agent is at least 5 % by weight of the whipping agent, and wherein the emulsifier is selected from the group consisting of a monoglyceride of a fatty acid wherein the fatty acid is either saturated or unsaturated and wherein the fatty acid has 6 to 30 carbon atoms, a diglyceride of two fatty acids wherein both fatty acids, independently of each other, are either saturated or unsaturated and have 6 to 30 carbon atoms, a polyglycerol ester of a fatty acid wherein the fatty acid is either saturated or unsaturated and wherein the fatty acid has 6 to 30 carbon atoms, preferably a polyglycerol monostearate, an acetic acid ester of a monoglyceride of a fatty acid wherein the fatty acid is either saturated or unsaturated and wherein the fatty acid has 6 to 30 carbon atoms, a lactic acid ester of a monoglyceride of a fatty acid wherein the fatty acid is either saturated or unsaturated and wherein the fatty acid has 6 to 30 carbon atoms, a citric acid ester of a monoglyceride of a fatty acid wherein the fatty acid is either saturated or unsaturated and wherein the fatty acid has 6 to 30 carbon atoms, a diacetyl tartaric acid ester of a monoglyceride of a fatty acid wherein the fatty acid is either saturated or unsaturated and wherein the fatty acid has 6 to 30 carbon atoms, lecithin and any mixture of two or more of said emulsifiers, wherein the whipping agent is a powder. (a) at least one fat, wherein the amount of fat present in the whipping agent is at least 20 % by weight, and wherein the fat is liquid at a temperature of 20 °C, and wherein the amount of unsaturated fatty acid moieties present in the fat is at least 50 % by weight of all fatty acid moieties present in the fat, (b) at least one protein, wherein the amount of protein present in the whipping agent is 3 to 10 % by weight of the whipping agent, and wherein the protein is selected from the group consisting of milk protein, a protein of plant origin, soy protein, casein, sodium caseinate, calcium caseinate, whey protein concentrate, soy protein hydrolysate, pea protein, wheat protein and potato protein, and (c) at least one emulsifier, wherein the at least one emulsifier is different from the at least one protein, and wherein the amount of all emulsifiers present in the whipping agent is at least 5 % by weight of the whipping agent, and wherein the emulsifier is selected from the group consisting of a monoglyceride of a fatty acid wherein the fatty acid is either saturated or unsaturated and wherein the fatty acid has 6 to 30 carbon atoms, a diglyceride of two fatty acids wherein both fatty acids, independently of each other, are either saturated or unsaturated and have 6 to 30 carbon atoms, a polyglycerol ester of a fatty acid wherein the fatty acid is either saturated or unsaturated and wherein the fatty acid has 6 to 30 carbon atoms, preferably a polyglycerol monostearate, an acetic acid ester of a monoglyceride of a fatty acid wherein the fatty acid is either saturated or unsaturated and wherein the fatty acid has 6 to 30 carbon atoms, a lactic acid ester of a monoglyceride of a fatty acid wherein the fatty acid is either saturated or unsaturated and wherein the fatty acid has 6 to 30 carbon atoms, a citric acid ester of a monoglyceride of a fatty acid wherein the fatty acid is either saturated or unsaturated and wherein the fatty acid has 6 to 30 carbon atoms, a diacetyl tartaric acid ester of a monoglyceride of a fatty acid wherein the fatty acid is either saturated or unsaturated and wherein the fatty acid has 6 to 30 carbon atoms, lecithin and any mixture of two or more of said emulsifiers,