A low-fat cream which can be produced without the necessity for using a large amount of a specified emulsifier even when the fat content is as low as 40 % or less, has good properties after being whipped, and is excellent in savour and meltability in the mouth; and a fat to be used for producing the cream. The fat comprises at least 30 % of a SUS-type glyceride and 5-60 % of a laurin fat. A low-fat cream having savour and body comparable to those of dairy cream is produced from this fat alone or by adding thereto a cream containing milk fat.
