Cream should be stored in the fridge, preferably in the main section rather than in the door. This is the warmest part of the fridge and experiences the most temperature fluctuations.
Fresh cream can be frozen but it can separate when defrosted so it’s best suited to use in cooking. Whipped cream can also be frozen. Dollop whipped cream onto a baking paper lined tray and freeze. Once frozen, the dollops of cream can be transferred to a freezer bag for storage. These can be defrosted quickly for use with desserts.
Of course, cream can be added to lots of dishes (stroganoff, carbonara, pasta bakes, soups) to add creaminess. Feeling energetic? Whip it until it becomes butter or try making homemade ice-cream.