To provide a fresh cream which has a relatively low fat content and yet has a rich body taste and a method for producing the same. To provide a fresh cream which can be stabilized at a relatively low overrun and has an appropriate viscosity and a method for producing the same. [Solution] According to the present invention a fresh cream which has a relatively low fat content and yet has a rich body taste can be obtained by preparing desalted condensed milk while controlling solid non fat (SNF) concentration and salt concentration and then centrifuging said desalted condensed milk.
