The invention discloses a sour cream product and a preparation method of same. The preparation method includes the following steps: a) performing milk and fat separation to fresh milk as a raw material to obtain defatted milk and single cream; b) mixing the defatted milk and the single cream and treating the mixture in a vibrating ultrasonic instrument to obtain a solution, of which particle size of fat globules is 3-10 [mu]m; c) regulating the pH to 5.8-6.2, and treating the mixture with probe-type ultrasonic wave, stirring the mixture to regulate the pH to 4.8-5.5, and allowing the mixture to stand for curding the mixture; and d) stirring the mixture for demulsification, allowing the mixture to stand, and removing whey to obtain the sour cream product. Through the ultrasonic treatment, active components and flavor of the butter fat can be remained well, and yield and properties of the sour cream product are also improved. The preparation method is simple and is reduced in whey removal time in a conventional process, thereby increasing productivity and being suitable for industrial large-scale production. The sour cream product has silk-like mouth feel and a gentle taste, is convenient to eat and has various cooking methods.