A whippable oil-in-water emulsion food product comprising triglyceride fat comprising a first fraction of vegetable oil having an iodine value of 5 or less and a second fraction of hardening fat, wherein the first fraction makes up 80-90wt.% of the triglyceride fat; an emulsifier component comprising a plurality of stabilizing emulsifiers and a plurality of destabilizing emulsifiers such that the stabilizer to destabilizer HLB ratio is between 1 and 4; and one or more sugars; wherein the emulsifier component is 0.1 to 3 wt.% of the oil-in-water emulsion food product; wherein the stabilizer to destabilizer HLB ratio is a weighted ratio of the total relative HLB value for stabilizing emulsifiers to the total relative HLB value for destabilizing emulsifiers; and wherein the stabilizing emulsifiers are selected from the group consisting of saturated monoglycerides, saturated diglycerides, polyglycerol esters of fatty acids, cellulose gums, sucrose esters, sodium stearoyl lactylate and hydrophilic colloids, wherein the hydrophilic colloids are selected from methylcellulose, carboxy-methylcellulose, hydroxy-propylcellulose, hydroxy-propylmethylcellulose and microcrystalline cellulose, and the destabilizing emulsifiers are selected from the group consisting of unsaturated monoglycerides, unsaturated diglycerides, propylene glycol esters, sorbitan monostearate, polysorbate 65, polysorbate 60 and polysorbate 80, lecithin and sodium stearoyl lactylate; and, when sodium stearoyl lactylate is present, that emulsifier is considered to correspond to a 2:1 mixture of stabilizing emulsifier to destabilizing emulsifier for calculation of the total relative HLB value for stabilizing emulsifiers and the total relative HLB value for destabilizing emulsifiers in the determination of the weighted ratio; and wherein the whippable product can be stored and whipped at ambient temperatures and the whipped product prepared from the whippable product can be displayed at ambient temperatures. wherein the emulsifier component is 0.1 to 3 wt.% of the oil-in-water emulsion food product; wherein the stabilizer to destabilizer HLB ratio is a weighted ratio of the total relative HLB value for stabilizing emulsifiers to the total relative HLB value for destabilizing emulsifiers; and wherein the stabilizing emulsifiers are selected from the group consisting of saturated monoglycerides, saturated diglycerides, polyglycerol esters of fatty acids, cellulose gums, sucrose esters, sodium stearoyl lactylate and hydrophilic colloids, wherein the hydrophilic colloids are selected from methylcellulose, carboxy-methylcellulose, hydroxy-propylcellulose, hydroxy-propylmethylcellulose and microcrystalline cellulose, and the destabilizing emulsifiers are selected from the group consisting of unsaturated monoglycerides, unsaturated diglycerides, propylene glycol esters, sorbitan monostearate, polysorbate 65, polysorbate 60 and polysorbate 80, lecithin and sodium stearoyl lactylate; and, when sodium stearoyl lactylate is present, that emulsifier is considered to correspond to a 2:1 mixture of stabilizing emulsifier to destabilizing emulsifier for calculation of the total relative HLB value for stabilizing emulsifiers and the total relative HLB value for destabilizing emulsifiers in the determination of the weighted ratio; and wherein the whippable product can be stored and whipped at ambient temperatures and the whipped product prepared from the whippable product can be displayed at ambient temperatures.