The flow properties of whipped cream were measured by means of a rheometer under atmospheric pressure. A rheological model to predict the non-Newtonian viscosity of whipped cream is proposed. This model is the modification of a suspension rheology model previously proposed by one of the authors of this study, The inter-particle bonding energy for minimum sized fat particles is determined from the viscosity measurement results. Assuming that both air bubble and fat particle are solid particles, it is demonstrated that the model is able to predict the non-Newtonian behavior of whipped cream under atmospheric pressure. The whipped cream was forced to flow in 5 mm dia. tube under pressurized conditions. The flow rate and the local pressure distribution were measured. These experimental data enable us to determine the apparent viscosity of whipped cream at the wall shear rate under pressurized condition. Assuming that the ideal gas law can be applied to the air bubble suspended in whipped cream the above mentioned rheology model is applied for a pressurized system. The prediction is in good agreement with the apparent viscosity experimentally determined. Thus, we conclude that the apparent viscosity of whipped cream can be predicted by the suspension rheology model proposed in this study.