PROBLEM TO BE SOLVED: To provide an oil/fat composition for butter cream, that uses an edible vegetable oil/fat having excellent supply stability as a raw material and has an excellent mouth-melt, plasticity, whipping performance and shape retention.SOLUTION: In order to solve the problem, an oil/fat composition for butter cream containing a transesterified oil (A), a transesterified oil (B) and a liquid oil (C) and in which the content of transesterified oil (A) is 15 to 77 mass%, the content of transesterified oil (B) is 5 to 30 mass%, and the content of liquid oil (C) is 5 to 55 mass%, is provided.SELECTED DRAWING: NoneCOPYRIGHT: (C)2020,JPO&INPIT【課題】本発明の課題は、供給安定性に優れた食用植物油脂を原料とし、口どけ、可塑性、ホイップ性能、および保型性に優れたバタークリーム用油脂組成物を提供することである。【解決手段】上記課題を解決するために、エステル交換油（Ａ）、エステル交換油（Ｂ）および液状油脂（Ｃ）を含有し、エステル交換油（Ａ）の含有量が１５～７７質量％、エステル交換油（Ｂ）の含有量が５～３０質量％および液状油脂（Ｃ）の含有量が５～５５質量％である、バタークリーム用油脂組成物を提供する。【選択図】なし
