Buffalo milk has a high fat content, a large proportion of butyric acid, strong emulsifying ability, and is suitable for cream separation and cream whipping. As an emerging dairy product in the modern food industry, whipped cream has broad development prospects. Enhancing the quality of whipped cream is a constantly pursued goal in the dairy industry. This paper provides a comprehensive review including the destabilizing effect of whipped cream lotion, whipping characteristics and factors affecting the quality of whipped cream of buffalo milk (main ingredients, other ingredients, process conditions), with a view to providing a theoretical reference for the development of domestic buffalo milk industry and the research and development of high-quality whipped cream products.