To obtain the subject tasty cream with a creamy flavor, capable of providing a light palatability and reducing a pasty feeling derived from starch without damaging the original feeling inherent in custard cream, by blending custard cream blending composition, whipping cream and an emulsifier.

This cream is obtained by blending the followings: 70 to 90 wt.% of custard cream blending composition or custard cream containing 2 to 7 wt.% of starch material, 1 to 15 wt.% of yolk, 10 to 20 wt.% of a saccharide and 2 to 8 wt.% of non-fat solid; 9 to 30 wt.% of whipping cream; and 0.05 to 1 wt.% of emulsifier: thus obtaining the objective cream easily whippable by only whipping by a coat mixer, etc.