The present invention relates to a UHT treated 100 non-dairy whipping cream with high shape stability and/or a very good surface texture and/or an overrun of at least 3.5. Said whipping cream preferably contains less than 2% of trans fatty acids, is free from any dairy product and free from any protein source. The whipping cream according to the present invention can be stored at temperatures up to 20.degree. C. and thereby avoids frozen or cooled transport and/or storage.