Abstract: Due to its unique foam structure, whipped cream often faces challenges such as extrusion difficulties or structural collapse and deformation after deposition during 3D printing. Its printability primarily depends on the mechanical support provided by the fat crystal network. To construct a stable whipped cream system suitable for 3D printing, this study utilized Anhydrous Milk Fat (AMF) and Palm Kernel Stearin (PKS) as base oils. Five types of fat blends with varying Solid Fat Content (SFC) were prepared by adjusting the ratio of AMF to PKS to systematically investigate the effect of fat crystallization characteristics on the microstructure, rheological properties, and 3D printing quality of whipped cream. The results indicated that with an increase in AMF addition, the content of unsaturated fatty acids in the fat blends increased, while the SFC significantly decreased. Simultaneously, the proportion of β′ crystals decreased, leading to a reduction in the density and strength of the crystal network. Consequently, the degree of partial coalescence in the emulsion decreased, air bubbles became larger, and the overrun significantly increased, whereas the hardness and complex modulus (G′) showed a downward trend. 3D printing tests revealed that AMF content had a decisive impact on printing accuracy and shape retention. When the AMF content was below 40%, the material exhibited poor fluidity, resulting in rough printed surfaces. When the AMF content was between 40% and 45%, the fat crystal network provided suitable yield stress and thixotropy; thus, the samples demonstrated both good extrusion smoothness and deposition stability, achieving the highest printing accuracy. However, when the AMF content increased to 50%, the skeletal support was insufficient, and the printed products could not maintain a self-supporting structure. In conclusion, by optimizing the blending ratio of AMF and PKS to regulate fat crystallization behavior, a crystal network possessing both rigidity and toughness can be constructed, thereby significantly improving the 3D printing adaptability of whipped cream.