Cream separates to oil when heated When I heat 35% cooking cream on the stove, a layer of oil separates. I tried heating in the microwave and still observed the same. Is that normal in the process of heating cream? Should I use a lower heat level?

Thanks.
Generally if the cream separates, that means you've heated it too much -- either too hot, or too long.

Also, if you're making a cream-based pasta sauce, the standard method is to add the cream last to the other cooked ingredients in the sauce.  That way you're less likely to overcook the cream.  Most cream-based pasta sauces start with a base that has solids and oil, such as a white roux or a pesto, which further helps the cream hold together.