Living in Europe and particularly in Northern France where cream is a component of so many dishes, I might be out to offer a little bit of insight and experience.

When adding cream to any dish, take the dish off the heat and allow it to cool for a minute or so before you add the cream. Add the cream all in one so that it further cools the dish and then gently bring the pan back to heat stirring continuously. At the first sign of curdling take it off the heat continuing to stir, turn the heat down and try again.

If you’re going to freeze the dish then don’t add the cream. Cook it right away through just to the point where you add the cream and then set it aside for freezing. When you want to use it thaw it out thoroughly, bring it up to heat and then add the cream in the same manner that you would as if the dish were fresh. It really is that simple.

Hope that helps,

Mark

This is a copy of the comment I made on forum post about cream