Today's need for consumers to consume foods with appropriate physical properties has led the food industry to move towards using stabilizers to improve the physical properties of food products. In this research,stabilizers including k-carrageenan (at concentrations of 0.005 to 0.015%), sodium allgenate (at concentrations of 0.05 to 0.15%), carboxymethyl cellulose and mono diglyceride (at concentrations of same 0.1%) as stabilizers were used to product breakfast cream. with using RSM, the optimal levels were determined for k- carrageenan (0.01%) , sodium alginate (0/104%), and evaluations and analyzes was according to this level. At the first should determin the parameters as amount of ash,carbohydrates and the parameters That is relate to stabilizers and Then do all related Analysis to breakfast cream and control cream. There was no significant difference in moisture, fat, acidity and pH, but the amount of viscosity was obtained 43500 cp for breakfast cream and 31000 cp for control cream. The degree of hardness was obtained 3503N/m 2 for breakfast cream and 2031 N/m 2 for control cream. The amount of ash was obtained 0.45 % for breakfast cream and 0.39 % for control cream. Acidity was obtained 0.1% based on lactic acid for breakfast cream and control cream, The amount of syneresis was obtained 2% for breakfast cream and 10% for control cream. For colorimetry, the brightness intensity index of the breakfast cream, was (87.56) and control cream was (87.91). The a* index was a negative number for breakfast cream (-0.64) and for control cream(-0.47). And the b* index was positive for breakfast cream (11.78) and for control cream(10.10).Sensory evaluation showed that werent significant difference between taste and odor of cream sample with breakfast sample. However, was observed significant difference between appearance, texture and general acceptance control cream with breakfast cream. The cream containing the stabilizers was more acceptable to consumers than Sample without them. The quantities of stabilizers used to produce this breakfast cream are 0.01% k-carrageenan, 0.104% sodium allgenate, 0.1% carboxymethyl cellulose and 0.1% mono diglyceride. Therefore, cream with stabilizers can be a substitute for cream withoud stabilizer and is more acceptable to consumers. Keyword : k-carrageenan, Sodium alginate, Mono diglyceride, Carboxymethyl cellulose, breakfast cream, Syneresis, Appearance.