PURPOSE: A specific ferment milk is added to shipping cream and/or custard cream and the whipped cream and the custard cream and mixed in a tightly closed mixer to give the titled cream with stabilized texture and foams.

CONSTITUTION: A fermented milk of 4.0W5.5pH and 4W15% solid content other than fat is added to whipping cream and/or custard cream. The whipping cream is continuously whipped, then the whipped cream and the custard cream are continuously mixed in a tightly closed mixer for a short time. Mixing may be effected, with the fermented milk, custard cream and continuously whipped cream are fed to the mixing device.