To provide an oil-in-water emulsified product containing butter, wherein problems that occur during storage of the emulsified product having a high butter content, such as flocculation or coalescence causing deterioration of emulsified particles, separation or crystallization (solidification), are suppressed without affecting its flavor; and to provide a butter-containing beverage having an excellent butter flavor, wherein problems such as floating of milk components, white suspended matters, oiling-off and precipitation that occur during storage are markedly suppressed.

The oil-in-water emulsified product containing butter is prepared by: adding a sucrose fatty acid ester having an HLB of 10 and a polyglyceryl fatty acid ester having a degree of polymerization of 5-10 to an oil-in-water emulsified product containing butter; and adjusting the average particle size of the emulsified particles in the emulsified product to 0.05-3 m.