The present invention addresses the problem of providing a soft fat or oil composition for coating, said fat or oil composition showing a short liquid-dripping time and enabling efficient manufacturing of a frozen dessert. In manufacturing a frozen dessert coated with a fat or oil composition, said fat or oil composition having a hardness of 200-1500 g when measured at -18°C using a rheometer provided with a plunger (diameter: 5 mm) at an invasion rate of 5 cm/min, the dripping time of the fat or oil composition during manufacturing of the frozen dessert can be shortened by adding 0.1-3 wt% of a fat or oil having a melting point of 50oC or higher and 0.05-3 wt% of an emulsifier having an HLB of 9 or less to the fat or oil composition.
