PURPOSE: To prepare the cream for vienna coffee, having the characteristics of whipped fresh cream, at a low cost, by adding specific amounts of specific sugar fatty acid ester and a specific phosphate to edible oils or fats.

CONSTITUTION: The objective cream for vienna coffee is prepared by mixing (A) edible oils or fats (e.g. hydrogenated and hardened cottonseed oil, soybean oil, etc., refined lard, milk fat, etc.) with 0.05W0.5% of (B) an emulsifier consisting of a sugar fatty acid ester containing ≥70% of di-, tri- or polyfatty acid ester [e.g. DK-ester F-50 (product of DAIICHI KOGYO SEIYAKU KK), etc.] and 0.05W 1.0% of (C) a mixture of a primary orthophosphate and a secondary orthophosphate at a ratio of 8:2W2:8. The cream can be whipped, has high heat resistance, can be added to hot coffee without causing feathering nor oil-off, has excellent dispersibility, matches well with the taste and flavor of coffee, and is available at a low cost.