It’s not just fill temperature but temperature difference between cream and lid/exterior in general. Because the lid is often the thinnest part it cools down faster than the pot/cream base and cause water vapour to condense. This can even happen in a fridge just because of temperature variations between of less than 1°C. It can also go the other way round and the condense droplets may disappear again should temp rise or you find yourself with water droplets on the cream.

This effect is what we call sweating and happens more often with creams containing high water activity such as cold creams (those without emulsifier or just small amounts thereof), emulsions of a “swollen oil phase type” (high lanolin), and other types which are basically stabilised by a high melting point oil phase (high wax or hydrogenated oils) rather than emulsifiers and contain few to no water soluble ingredients/humectants. Hence, this phenomenon can also be an indication of poor preservation in case one uses a hurdle approach (especially with o/w emulsions) or that your emulsion is not perfect and contains “water pockets” (obviously only the case with w/o emulsions and borderline lamellar/mixed types).

I’ve seen it (today actually too ) mostly with simple pharmaceutical base creams which are stored in the fridge and are either taken out regularly or the fridge is used regularly = a lot of temperature fluctuations, no humectants or water gelling agents in there, and low amount of emulsifier but thoroughly gelled oil phases.