PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for producing a compound cream which has a natural milk flavor, has less odd taste derived from vegetable oil, is excellent in meltability, suppresses a hardness change after whipping and a change in overrun, and is excellent in emulsification stability at the time of liquid conveyance.SOLUTION: An oil-and-fat composition for compound cream contains a lauric non-curable oil (A) and an extreme cured oil or its processing oil (B) having a rising melting point of 45°C or higher, where a mass ratio of (A) in the oil-and-fat composition is 70-99 mass%, a mass ratio of (B) is 1-15 mass%, and the total mass ratio of (A) and (B) is 80 mass% or more.SELECTED DRAWING: None【課題】自然な乳風味を有し、植物油脂由来の雑味が少なく、口どけに優れ、ホイップ後の硬度変化およびオーバーランの変化が抑制され、かつ液状輸送時の乳化安定性に優れたコンパウンドクリームを製造するための油脂組成物を提供する。【解決手段】本発明のコンパウンドクリーム用油脂組成物は、ラウリン系非硬化油（A）と上昇融点４５℃以上の極度硬化油又はその加工油脂（B）を含み、当該油脂組成物中の（A）の質量比が７０～９９質量％、（B）の質量比が１～１５質量％であり、（A）と（B）の合計質量比が８０質量％以上である。【選択図】なし
