1. A PROCESS FOR MAKING AN IMPROVED WHIPPING CREAM WHICH COMPRISES MIXING DAIRY CREAM OF FROM 18% TO 22% MILK FAT BY WEIGHT WITH A SUGAR TO PRODUCE A PLEASANTLY SWEET TASTE, HEATING SAID MIXTURE TO A TEMPERATURE OF THE RANGE 160-200*F. MIXING INTO THE RESULTING SWEETENED CREAM GLYCERYL MONOSTEARATE IN A PROPORTION OF THE RANGE 1-2% BY WEIGHT OF THE FINAL PRODUCT, CIRCULATING AND AGITATING THE MIXTURE AT THE ELEVATED TEMPERATURE WITH MILD IMPACT AND SHEAR FORCES APPLIED TO THE MIXTURE, PASTEURIZING SAID MIXTURE WHILE MAINTAINING AGITATION, ADDING A FLAVORING NEAR THE END OF SAID PASTEURIZING, HOMOGENIZING SAID PASTEURIZED MIXTURE AND THEREAFTER COOLING THE HOMOGENIZED CREAM.