How do I stop cream splitting in a recipe?

It's in a peppercorn sauce. I fry steak (rolled in peppercorns) in butter and then flambeau it with a shot of brandy before adding the cream. The cream splits. Do I need to use single or double? Do I need to reduce the heat when I add the cream as the resulting sauce although nice looks awful. Thanks in advanceHow do I stop cream splitting in a recipe?
First try turning down the heat. You can even take it off the heat if adding the cream is the last step. That's how you make stroganoff that holds together nicely. Milk proteins don't like high heat.





If that doesn't work, try doing that plus adding a small amount of the brandy butter from the pan to the cream in the cup before adding the cream to the pan. That will ease the transition by heating the cream more slowly. This is an old chef trick for dairy in sauces and soups.





If *that* doesn't work, you need cream with a higher fat content.How do I stop cream splitting in a recipe?
Your sauce ';broke.';





To fix a broken cream sauce, take 陆 cup of heavy cream and reduce it down to 1/3 of its original volume. Slowly drizzle in the curdled sauce while whisking vigorously. Really vigorously. This should bring the sauce right back to its creamy, silky consistency
use double cream, and make sure the pan is totally off the heat before adding the cream. dont stir too fast, to prevent the heat form hitting the cream quickly.


hope that works and turns out to look good as it tastes. good luck!
Two things you need to do...


1. Add the cream a little at a time and mix in before adding more.


and


2. Lower the heat or take off the heat when you add the cream.
Too much heat will make the cream split quicker. And you need to keep stirring it. Also I think double is better to use.
Whipping Cream is the best because it wont separate so much.