The present invention provides a non-dairy whippable food product which comprises an oil in water emulsion. This product is pourable at refrigeration as well as room temperature making it easily whippable. The product comprises at least 30% triglyceride fats, emulsifiers comprising polysorbate 60 and polysorbate 80, stabilizers and proteins such that the whipped confection has a smooth and non-greasy texture, non-waxy mouth feel and pleasurable organoleptic characteristics.