A process for the preparation of an ambient stable edible aerated composition suitable for the production of an aerated frozen confection comprising the steps of - providing an aqueous solution comprising ∘ water and ∘ from 50 to 75 wt% by weight of the aqueous solution of a soluble sugar ∘ from 1.25 to 5 wt% by weight of the aqueous solution of an emulsifier wherein the emulsifier comprises ▪ saturated stearic and palmitic fatty acids in a w/w ratio of from 1: 1 to 5:1; ▪ at most 55 wt % by weight of the emulsifier of mono-esters; ▪ from 30 to 35 wt% by weight of the emulsifier of di-esters; ▪ from 10 to 25 wt% by weight of the emulsifier tri-esters; and ▪ from 4 to 16 wt% by weight of the emulsifier poly-esters - then aerating the aqueous solution ∘ at a temperature of from 40 to 47°C ∘ for a time of from 30 to 120 minutes ∘ to an overrun of from 200 to 800% ∘ with a bubble size D 3,2 of from 5 to 25μm - and then combining the resulting aerated aqueous solution with the remaining ingredients of the frozen confection in a w/w ratio of aerated aqueous solution to remaining ingredients of from 20:80 to 35:65 to create the edible aerated composition, the remaining ingredients comprising: ∘ from 0.1 to 5 wt% (by weight of the remaining ingredients) of stabilisers; ∘ from 0.1 to 20 wt% (by weight of the remaining ingredients) of sugars; ∘ from 1 to 10 wt% (by weight of the remaining ingredients) of proteins; and ∘ from 2 to 10 wt% (by weight of the remaining ingredients) of fats. - providing an aqueous solution comprising ∘ water and ∘ from 50 to 75 wt% by weight of the aqueous solution of a soluble sugar ∘ from 1.25 to 5 wt% by weight of the aqueous solution of an emulsifier wherein the emulsifier comprises ▪ saturated stearic and palmitic fatty acids in a w/w ratio of from 1: 1 to 5:1; ▪ at most 55 wt % by weight of the emulsifier of mono-esters; ▪ from 30 to 35 wt% by weight of the emulsifier of di-esters; ▪ from 10 to 25 wt% by weight of the emulsifier tri-esters; and ▪ from 4 to 16 wt% by weight of the emulsifier poly-esters ∘ water and ∘ from 50 to 75 wt% by weight of the aqueous solution of a soluble sugar ∘ from 1.25 to 5 wt% by weight of the aqueous solution of an emulsifier wherein the emulsifier comprises ▪ saturated stearic and palmitic fatty acids in a w/w ratio of from 1: 1 to 5:1; ▪ at most 55 wt % by weight of the emulsifier of mono-esters; ▪ from 30 to 35 wt% by weight of the emulsifier of di-esters; ▪ from 10 to 25 wt% by weight of the emulsifier tri-esters; and ▪ from 4 to 16 wt% by weight of the emulsifier poly-esters ▪ saturated stearic and palmitic fatty acids in a w/w ratio of from 1: 1 to 5:1; ▪ at most 55 wt % by weight of the emulsifier of mono-esters; ▪ from 30 to 35 wt% by weight of the emulsifier of di-esters; ▪ from 10 to 25 wt% by weight of the emulsifier tri-esters; and ▪ from 4 to 16 wt% by weight of the emulsifier poly-esters - then aerating the aqueous solution ∘ at a temperature of from 40 to 47°C ∘ for a time of from 30 to 120 minutes ∘ to an overrun of from 200 to 800% ∘ with a bubble size D 3,2 of from 5 to 25μm ∘ at a temperature of from 40 to 47°C ∘ for a time of from 30 to 120 minutes ∘ to an overrun of from 200 to 800% ∘ with a bubble size D 3,2 of from 5 to 25μm - and then combining the resulting aerated aqueous solution with the remaining ingredients of the frozen confection in a w/w ratio of aerated aqueous solution to remaining ingredients of from 20:80 to 35:65 to create the edible aerated composition, the remaining ingredients comprising: ∘ from 0.1 to 5 wt% (by weight of the remaining ingredients) of stabilisers; ∘ from 0.1 to 20 wt% (by weight of the remaining ingredients) of sugars; ∘ from 1 to 10 wt% (by weight of the remaining ingredients) of proteins; and ∘ from 2 to 10 wt% (by weight of the remaining ingredients) of fats. ∘ from 0.1 to 5 wt% (by weight of the remaining ingredients) of stabilisers; ∘ from 0.1 to 20 wt% (by weight of the remaining ingredients) of sugars; ∘ from 1 to 10 wt% (by weight of the remaining ingredients) of proteins; and ∘ from 2 to 10 wt% (by weight of the remaining ingredients) of fats.