Creams containing 25–45% fat were made from whole milks which had been concentrated 2- to 5-fold by ultrafiltration. Each series of creams (from any one concentrate) was standardized with its own skimmed milk, giving creams with higher than normal protein contents. These were then pasteurized and cooled for at least 24 h before being whipped. Increasing the fat content of creams gave increased stiffness, an overrun (volume increase) that passed through a maximum, decreased serum leakage and shorter whipping time. Increasing the protein content gave increased stiffness, less serum leakage, reduced overrun and a whipping time that passed through a maximum. Low fat creams, and also creams containing high amounts of fat and protein, did not produce a satisfactory whipped product. However, 35% fat creams from 2-fold concentrated milks compared well with ordinary 38% whipping creams. By lowering the fat content of creams an increase in yield was obtained.