The invention discloses whipping cream special for an egg tart and a production method thereof. The compositions per 100 grams of raw materials by weight of the whipping cream special for the egg tart provided by the invention are: 80 to 98 grams of the whipping cream, 0.5 to 19 grams of cow milk, 0.1 to 0.8 gram of emulsifiers, 0.1 to 0.8 gram of stabilizers, 0.0 to 0.1 gram of pigment, 0.0 to 0.05 gram of preservative, the balance being water which makes up for 100 grams. Nutrition reinforcer is also preferably added into the raw materials. The production method thereof comprises the following steps of: firstly, acceptance check of the raw material milk; secondly, separation of the whipping cream; thirdly, addition of the compositions; fourthly, pasteurization; fifthly, homogenization; sixthly, UHT sterilization; seventhly, cooling; and eighthly, package. The production of the whipping cream special for the egg tart has smooth mouthfeel and rich nutrition, and meets the roasting stability through addition of the emulsifiers and the stabilizers. Moreover, the quality guarantee period is prolonged by adoption of the UHT sterilization technology, the aseptic package technology and the online addition technology of the nutrition reinforcer.