Abstract: A method for producing a solid, butter-like, churned emulsion and the product produced by the method is described. The invention relates to a margarine sometimes called "churned margarine" and contains less than 20% by weight of water dispersed uniformly through a partially hydrogenated vegetable oil fatty phase. Another aspect of the invention relates to a method for preparing a filled cream and the resulting filled cream. The so called "churned margarine" can have low levels of cholesterol and high levels of unsaturation and is produced by churning the filled cream.