A cold confectionery and a method of preparing the same are provided. A mixture
is foamed to have an overrun in the range of 150% to 500%, and frozen to a temperature
of not higher than -;10 C. The cold confectionery provides desirable extra-light
and crisp-rich feelings in mouth with a light-snow-like softness as well as a desirable
smooth spoonability. The final product also exhibits an apparent bulk-up upon sterilization
with spoon.
