The invention discloses a cream which contains 20-45% of fat, 1-3% of protein, 0.1-0.55% of stabilizer, 0.05-0.35% of emulsifier, 0.005-0.15% of buffer salt and the balance water, and the percent is the weight percent of each component in the total weight of the cream. The invention further provides a making method of the cream. The making method can overcome the defects of short shelf life, strict preservation conditions and further limitation of the sales regions of the cream prepared by the conventional method, and the invention provides the cream and the making method thereof by improvingthe formula and the process of the cream. The cream produced and prepared by the method can be stored at room temperature, the use is convenient and fast, and the shelf life is long, thereby being suitable for long-distance transportation and being conductive to construction of a national sales network; meanwhile, the cream product has the advantages of uniformity, stability, no water separation,good whipability and thermal stability, thereby being applicable to making egg tarts, candies, cakes or cream soup.