How do I stop my White Russian from curdling?

[corbin]

Hiii, quick question for everyone here. Every time I mix up a White Russian, ingredients decide to throw a party and not invite me, ending up curdled. Got any tricks to keep this drink smooth? Avoiding lumps feels like dodging rain in a storm. Help a fellow out?

 

[mamberx]

Always use heavy cream because they're most less likely to curdle than lighter cream. Also, mix gradually by pouring the cream slowly over the back of a spoon into the drink. This allows it to float on top rather than mixing too quickly and curdling.

 

[Kurt]

To prevent your White Russian from curdling, try pouring the cream slowly over the back of a spoon onto the drink's surface and use fresh cream.