To provide a water-in-oil cream having excellent flavor and melting feeling in the mouth like a raw cream, and suitable especially for filling cream for confectionery and bread production, and to provide a method for producing the water-in-oil cream.

The water-in-oil cream contains in a water phase, 0.001-2.5 mass% of milk protein, and 0.001-10 mass% of whey mineral as solid. The method for producing the water-in-oil cream comprises emulsifying a water phase which contains 0.001-2.5 mass% of milk protein and 0.001-10 mass% of whey mineral as solid, and an oil phase.