Seconded! Cream in tea rather than milk is wonderful!
Homemade butter is so easy a child can do it! Put your cream in a mason jar, put the lid on tightly, and shake until you have a glob of butter where cream used to be.
I keep cream in my fridge all the time. I make my mashed potatoes with cream, and whip some up for desserts all the time. When I’m feeling extra naughty I use the real stuff in my coffee.
Mmmm. Sweet Cream Biscuits.
2 cups Bisquick
2/3 cup whipping cream
2 tablespoons sugar
mix, roll on floured surface, cut into biscuits. Bake at 450 degrees.
Chocolate mousse. I was just checking out this delightful recipe last night.
Also any number of hot cream sauces and soups.
This thread should be stickied 
Musicat, that sounds great, but the recipe linked to has no cream 
Truffles. 1/4 cup cream, 6 tablespoons butter, 12 0z (or 2 cups) chocolate. Melt, scoop, roll, enjoy.
Yep, alfredo. My recipe:
1 pt of cream - you could use what you have, or add a little milk to make up the difference. It’ll work.
1 stick of butter
1 tsp garlic powder
2/3 c. grated parmesan cheese - it must be grated, shredded won’t work
Pepper, salt - go easy on the salt, the cheese contains enough. To your taste, of course
Dash of nutmeg
Dash of cayenne pepper
In a saucepan, melt the butter, then add the cream, garlic powder, and spices. Simmer for 20-30 minutes or so until the sauce thickens up. (Don’t be afraid if it boils; the cream can handle it. Other dairy with less fat - milk or half & half - don’t handle a boil for long; boiling will break those alfredos. But cream’s all good.) Add the cheese, then take off the heat and mix to combine. Serve over a pound of pasta, or use as a dipping sauce, or whatever. I generally make tortellini alfredo with it.
Yeah, it takes a while, but it’s so good. I know there’s other cooks around here that say it can be made much faster (probably by using more cheese and skipping the longer simmer to thicken), but I have good results with this recipe. (I also need to try the more classic version with just butter and cheese, too.)
Conan makes this with bear.
Whipping cream and heavy cream are similar, if not the same in many/most cooking situations. (Whipping cream is at least 30% butterfat. Heavy whipping cream is at least 36% butterfat. Heavy cream is also at least 36% butterfat. Sometimes there is a difference with some dairies adding stabilizers or thickeners to their whipping cream, but not their heavy cream, but that’s all over the board. I just read the ingredients and get whatever doesn’t have additional ingredients like carageenan in it.)
Personally, I’d use the cream either in mashed veggies, a cream soup, or in any kind of white sauce/white gravy recipe in which I want to add richness, like alfredo, chicken pot pie/a la king, etc.
Yeah, a child with the upper arm strength of Popeye. Skip the mason jar and pour the cream into a food processor. No shaking, and you’ll have butter in about two minutes. First it “whips” (badly: it’s hard to control, so I wouldn’t do this to get whipped cream), then you’ll start seeing yellow flecks in the whipped cream, and a half minute or so later it’ll just fall apart into butter (mostly stuck to the blades) and thin residue.
If you want to make salted butter (which is what we’re used to in the US), add a little salt (NOT kosher, something finer like table salt) once it’s at the whipped stage.
Could some one order me some more parenthesis, please?
I think the right question is, “What can’t you make with heavy cream?”
If you’ve already gone the pasta sauce route, you can make:
-Anything with a chocolate ganache (my personal favorite is pecan brownies with a chocolate ganache)
-Berries and whipped or plain heavy cream
-Homemade truffles (make a basic ganache, flavor with whatever you like - I usually use almond - let it cool in the fridge for a while, roll into balls, then dip in more chocolate)
-Cream scones
-Potatoes au gratin
-Most Indian dishes with a heavy sauce (paneer tikka masala, anything korma, dahl makani, etc.)
The list just goes on. 
Stupid me…I just assumed Carbonara is made by everyone else the way I have always made it. Cardonara, according to Calvin Trillin, should be our national dish for Thanksgiving instead of turkey. Why? Because it’s Italian and it tastes really good.
So here’s my recipe. Warning: I cook by feel, not by measure.
Set out one egg, 1/8 cup heavy cream to warm up to room temperature.
Prepare about a 1/4 cup of chopped fresh parsley, 1/4 cup of grated parmesan, romano, or asiago cheese (or all three). Chop up some ham and crisp cooked bacon.
When everything is near room temp, beat the egg and cream and leave in a large mixing bowl. Cook a bunch of pasta and drain, BUT DO NOT RINSE!
Immediately (you can do this at the dinner table, with a flourish) put the pasta in the mixing bowl with the egg/cream mixture and toss with the cheese. When well blended, add the ham & bacon bits and some coarse ground pepper. Serve immediately with garlic toast.
The heat from the pasta cooks the egg and melts the cheese, so timing is important.
I have found that if the cheese is salty enough, you don’t need more salt, but YMMV. I have also used 2 year old cheddar, shredded.
Can serve 3-4 if you make enough pasta. If you have 4 hungry mouths, maybe increase the ingredient quantities a tad.
This last Thanksgiving, all they had available at my grocery were quarts of heavy cream rather than the half pint I was looking for. So I’ve also been seeking recipes using cream.
Here’s the best one: steel-cut oats cooked with raisins, and then bathed in lots of cream and honey. Yum.
I have a recipe for lemon blueberry scones that is fabulous and requires about a cup of cream, maybe a bit more. If you want the recipe I will find it and post it later tonight.
Ooh - howsabout creme brulee? Or custard? Bread pudding?
I loves me some custard, and cream and eggs are just the thing for that. Yum.
If not, a quiche lorraine or an egg bake would be quite nice.
or if you aren’t a chocolate fan:
peanut butter fudge
There’s also pumpkin pie fudge. But I haven’t posted the recipe for that.
I also like to do a cream pan sauce with chicken breast. Pan fry salted and peppered chicken breast until done. Remove from pan. take pan from heat and stir in 1/2 c cream. stir in 1/2 T thyme (lemon thyme is perfect if you’ve got it.) Salt and pepper to taste. place back over low heat to warm. Super simple, but just lovely poured over my chicken.
If you have some eggs to use up, too, quiche takes quite a bit of dairy.
It’s already in here mixed in among the other responses, but the best thing to make is Biscuits and Gravy. Equally delicious in both parts.
After Thanksgiving I had a bunch left over. I whipped it, dropped globs onto a parchment-lined cookie sheet and froze them, then when they were frozen solid I put the globs into a freezer bag. I believe I could’ve then thawed a dollop at a time to use them for desserts, but I ended up dropping one into coffee every morning until I ran out.
Ice cube trays works for freezing it too. No whipping required.