Preparation method for improving stability of cream product

The present invention discloses a preparation method for improving the stability of a cream product. The preparation method comprises the following steps of A, preparing an oil phase; B, preparing a water phase; C, mixing the two phases, wherein a main pot is preheated to 50 DEG C, firstly the oil phase is added into the main pot, stirring is performed at a speed of 10 r/min, the water phase is added into the main pot, mixing and stirring are performed for 5 minutes, stirring is continued while an emulsifying function is enabled, heat preservation emulsification stirring is performed at a speed of 3,300 r/min for 18-30 minutes; D, pretreating a main drug; E, performing mixing and emulsifying, wherein the main pot is cooled, when the temperature is reduced to 65-70 DEG C, the pretreated main drug is added into the main pot, rose essence is added into the main pot, then the emulsifying function is enabled, and heat preservation emulsification is performed at a speed of 3,300 r/min for 36-50 minutes; and F, perf