A syrup cream includes a cream mixture. The cream mixture includes 100 parts by weight of whipped cream and 35-75 parts by weight of a syrup for baked. The syrup for baked which made by simmering a syrup mixture with the temperature of less than 100 degree Celsius (°C) until the brix of the syrup mixture reaches to 59-62 degrees brix (°Bx). The syrup mixture includes 30-40 percentage of water, 35-40 percentage of disaccharide, 7-10 percentage of starch and 6-8 percentage of oil, and the oil have larger than 70 percentage of medium-chain fatty acids. Therefore, the syrup cream tastes more smooth, and the situation of oil and water separation is reduced.一種糖漿奶油包括有奶油混合料,奶油混合料包括100重量份的打發奶油及35~75重量份 的烘焙用糖漿。其中烘焙用糖漿由糖漿混合液以低於100℃的溫度熬煮至糖度為59~62(°Bx)所形成。糖漿混合液包括30~40%的水份、30~40%的雙糖、7~10%的澱粉及6~8%的油脂,且所述油脂含有70%以上的中鏈脂肪酸。此糖漿奶油的口感更為滑順,並且能有效地改善油水分離的狀況。S21‧‧‧將奶油打發至比重0.8~0.85以得到打發奶油S23‧‧‧利用烘焙用糖漿與打發奶油形成奶油混合料S25‧‧‧將奶油混合料打發至比重0.5~0.56以得到糖漿奶油S27‧‧‧添加至少一添加劑
