A variety of products undergo the aeration process using a diverse range of processing methods. Aerated foods are generally poorly studied, but are gaining importance as manufacturers seek to exploit the novelty and versatility of air bubbles as food ingredients. Aeration of food products is one of the fastest growing technological operations, while many ingredients achieve their functionality through their exposure to the surface of bubbles. Mousse, sambuka, cream and other whipped products are heterogeneous systems combining liquid and gas phases. Aerated (whipped) desserts have a large market potential, which depends on the behavior of consumers interested in lighter and healthier products. The article describes the classification and types of aerated desserts in the HoReCa sphere, the development and improvement of production technologies, as well as their quality, is relevant.