How do I keep cream based ingredients from splitting?

I'm trying to learn my way around a stocked liquor cabinet and I have a terrible time keeping even very standard cream cocktails from splitting, e.g., a White Russian. What are some tricks for ensuring your cream-based cocktails remain stable (including those using cream liqueurs like Bailey's) and what standard liquors (if any) can be mixed with cream without splitting it? And are there any necessary techniques for doing so?