Whipped cream is one of the most popular dairy products that can be used in various products such as desserts, ice cream, pastry and cakes. Food industry encounter increasing demands for reducing fat in food products, so to the due respond of food manufacturers to consumer demand we are witnessing a rapid growth in the production of low-fat products. A good quality whipped cream should be easily put in and lead to an increase in the proper volume and has about 30% fat. It should also be long lasting and stay stable during the maintenance period, in other words, it should prevent synersis. As the fat content of the whipped cream decreases, it will also be less stable. In this way, it can be preserved by using a variety of stabilizers while reducing the fat content of the confectionary cream. In this research, the effect of the amount of modified cellulose under treatment of electrohydrodynamics (EHD) and untreated cellulose were investigated on viscosity,overrun,synersis, drop in cream, firmness and colour of whipped cream. Modified and non-modified Cellulose (at concentration of 0.5, 1 and 1.5% ) were added to cream contained 30, 25 and 35% fat. The result indicated that overrun of whipped cream enhanced significantly with increasing of fat content. The results showed that the addition of modified cellulose ( 1% concentration) improved the overrun and reduced the overrun in 1.5% concentration of cellulose. Increasing the fat content, at concentration of 1% w/v cellulose reduced the cream synersis, But the fat content of 35% and a cellulose concentration of 1.5% of the modified and non-modified cellulose, the synersis was increased. By increasing fat content, modified and non-modified cellulose, viscosity and stiffness had significantly increased, fat content had the most significant effect and modified cellulose was more effectively increased viscosity and stiffness in comparison with unmodified cellulose. in all samples, by increasing the amount of fat, drop parameter in cream has decreased. The cream sample with fat concentration of 35% and cellulose content of 1.5% ,the drop parameter in cream has highly increasd compard to sample with 1% w/v. According to the results, the sample that had 35% fat and 1% modified cellulose was able to operate more effectively in increasing overrun, decreasing the drop parameter in cream and synersis whipped cream. But in the concentration of 1.5% of treated cellulose and 35% fat, more viscosity and stiffness was observed. Also, in the study of low-fat whipped cream production, the cream that contains 1.5% modified cellulose and 30% fat reached high overrun and low synersis and proper stability. Keywords :whippd cream, modification cellulose, electro hydro dynamic, overrun, synersis