PROBLEM TO BE SOLVED: To provide a cream having, even in a case where it has been heated in a state of being contacted with an acidic food having a pH of 5 or below or in a case where it has been stored over an extended period in a state of being contacted with an acidic food having a pH of 5 or below, a smooth texture without entailing the disintegration of an emulsion or generating an oil-off and without entailing the coagulation and solidification of the cream.SOLUTION: The provided acid-resistant cream includes: a grease having a melting point of 30°C or below; a sucrose fatty acid ester having an HLB value of 14 or above; and enzymolyzed lecithin and/or polyglycerin fatty acid ester.
