The book Cordials From Your Kitchen by Pattie Vargas and Rich Gulling is a veritable treasure-trove of cream liqueurs. Cream liqueur recipes are fairly rare in the homemade-liqueur world, not least because of the care you need to take in storing them, so Vargas and Gulling's work is especially commendable. At the core of each of their cream liqueurs is a cream base, which becomes an ingredient in the other liqueurs. To save space in the individual liqueurs, here is the recipe for the cream stock they use.
* Potassium sorbate will help stabilize the liqueur. It is available where wine-making supplies are sold or through mail-order catalogs. Dissolve potassium sorbate in heated Simple Syrup before mixing it with other ingredients.