I’m going to try to use this as a teaching moment.
The two questions you have to ask yourself are:
1) Where is the viscosity in my cream coming from? (If you don’t already know, you can figure out this answer with a knock-out experimental series - which are the ingredients, when removed, decrease the viscosity of the batch?)
2) Why is the viscosity decreasing with increasing heat?
The answers to those questions will guide you towards a solution.
If, for example, the viscosity in your cream is coming from waxy materials, and the viscosity is decreasing because those materials are melting in the heat, then you have to replace them with something that has a relatively constant viscosity when it is heated. Carbopol gels are an example of this. (Keeping in mind, though, that almost everything that’s not a solid will decrease in viscosity as heat increases)