The present invention discloses a cream manufacturing process, and relates to the field of food production. The cream is composed of the following components in parts by weight: light cream 70-80 parts, vegetable oil 10-20 parts, emulsifiers 1-2 parts, preservative 0.2-0.4 part, thickening agent 0.5-1 part, stabilizing agent 0.2-0.3 part, essence 0.05-0.1 part, table salt 0.5-1 part, honey 0.5-1.2 part, amygdalus persica powder 5-10 parts, vitamin 0.6-1 part and nutrition enhancers 0.8-1.2. The manufacturing process includes raw material preparing, raw material mixing, vacuum degassing and homogenizing, ultra-high temperature sterilizing, cooling, filling and other steps, the preparation process is simple, increases cream value by adding nutrient substances into the raw materials, improves cream taste by adding the amygdalus persica powder, and selects hydrogenated palm-kernel oil as the vegetable oil, potassium sorbate as the preservative, microcrystalline cellulose as the thickening agent and modified starch as the stabilizing agent. The cream is reasonable in proportion, obvious in effect, simple in preparation process and easy to master.