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I use mostly fish, seafood or chicken. Those just lend theselves best to butter, cream, onions, garlic, parsley etc. My youngest DD craves alfredo sauces and pasta.

You can freeze them but there will be some separation when they thaw. You would need to use them fo cooking in recipes where the cream isn't the star of the dish. It won't whip as nice either. Perfectly doable.

Alfredo sauce - holy smokes Italian alfredo is sooooo good and uses up a good amount of extra cream Banana Ice Cream Belgian Waffles Pudding Custard Chowder Cream of anything soup - broccoli, aparagus, potato, tomato Creamed chicken over rustic thick thick bread Mmmmm I love cream!