The disclosed butter cream has excellent shape retention, a fresh texture, and furthermore is extendable and has a fresh texture even if palm-based fats and oils are used. The butter cream is characterised by including: 30-60 mass% of fats and oils 0.2-2.4 mass% of starch 20-46 mass% of sugars other than starch and 10-30 mass% of water, and is manufactured by mixing and stirring an oil-in-water-type emulsion containing starch into a plastic fat composition, and then adding an aqueous sugar solution and mixing and stirring.本發明欲解決之課題係提供一種保形性良好且具有清爽食用感之摻糖奶油。進而提供一種即使使用棕櫚油系油脂,亦具有延展性及清爽食用感之摻糖奶油。本發明之解決方式係提供一種特徵為含有30~60質量%之油脂、0.2~2.4質量%之澱粉、20~46質量%之澱粉以外之糖類以及10~30質量%之水之摻糖奶油。該摻糖奶油係可藉由將可塑性油脂組成物與含澱粉之水中油型乳化物混合攪拌後,再加入糖類水溶液並混合攪拌而製造。
