Cream and sour cream are essential ingredients in various recipes, particularly in sauces, soups, and dressings. However, one of the most common challenges encountered while preparing these dishes is the curdling of the cream. Curdling occurs when the proteins in the cream coagulate, resulting in an unappetizing texture and appearance. This can happen due to several factors, including high heat, acidity, or the addition of certain ingredients. To avoid curdling, it is crucial to pay attention to the cooking temperature, the order of ingredient incorporation, and the type of cream used. In this guide, we will explore effective techniques to maintain the smooth texture of cream in your culinary creations, ensuring your dishes remain delectable and visually appealing.