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Long-term consumption of hydrogenated palm kernel oil (HPKO) in whipped-frozen products has been linked to harmful health effects. The aim of this study was to investigate the use of beeswax oleogel as a partial replacement for HPKO in whipped cream. The effect of substitution rate on the lipid crystallization behavior, whipping characteristics, and foam stability of whipped creams was investigated. As the oleogel replaced 30–90% HPKO, the solid fat content decreased, and the growth pattern of the fat crystals shifted from two-dimensional disc-like to one-dimensional linear. Particle size distribution and microrheology analysis revealed that 30% or 60% oleogel substitution facilitated partial coalescence of fat, leading to in a higher elasticity index in emulsions. These results promoted overrun, firmness, and homogeneous bubbles in whipped creams. However, an oleogel substitution rate of 90% resulted in an excessively low overrun and collapse of foam structure. This study proposes an effective solution for constructing a frozen-aerated system that enhances fat partial coalescence and improves foam performance. • Beeswax oleogel-based whipped creams were successfully fabricated. • Both 30% and 60% oleogels promoted partial coalescence of fat and foam stability. • A 90% beeswax oleogel resulted in low overrun and collapse of bubble structure. [ABSTRACT FROM AUTHOR]