Abstract: Process for the preparation of oil-in-water creams comprising the steps ofI forming a low-viscosity, very fine particle oil-in-water emulsion by heating the following composition to a temperature within or above its phase inversion temperature range:A) 1 part by weight of liquid oil component,B) from about 0.1 to about 0.5 parts by weight of at least one nonionic emulsifier having an HLB value of from 11 to 15,C) from about 0.1 to about 0.2 parts by weight of at least one co-emulsifier selected from saturated fatty alcohols containing 16 to 22 carbon atoms and partial esters of polyols containing 3 to 6 carbon atoms with saturated fatty acids containing 143 to 22 carbon atoms, andD) from about 1 to about 6 parts by weight of water; andII thickening the emulsion from step I to the consistency of a cream by adding thereto at least one consistency generator selected from co-emulsifiers defined in step I C) above and water-soluble polymers, wherein the thickened emulsion exhibits plastic behavior at 20.degree. C.