FIELD: food-processing industry. SUBSTANCE: method involves preparing fat emulsion; cooling and acidifying fat emulsion; providing thermal processing; charging fat emulsion into packages; cooling and holding for stabilizing resultant product. Said stages are performed in predetermined process modes. Spreadable acidified cream is substantially based on continuous aqueous phase and comprises at least 35 wt% of fat and up to 3 wt% of protein. Cream has pH value below 5.8, Stivens hardness of 200-1,000 g at temperature of 5 C, and Stivens hardness of 50-300 g at temperature of 20 C, free fat content of 30-85 wt/% by total fat content at temperature of 65 C. Melting characteristics of cream are similar to those of butter. Cream of such composition is effectively used in cold state as butter substitute. EFFECT: improved spreading and other characteristics of cream allowing it to be used as butter substitute. 18 cl, 4 ex
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