Suggestions on how use leftover cream? Not desserts

Make butter....put cream, any amount into your processor and turn it on (just don't walk away).
First it will make whipped cream then you will be left with butter in about 10 minutes or less. Add salt if you would like. Also when it is finished, take butter out and rinse it off quickly under cold water. Best butter you will ever taste.

Make a cold soup, like a puréed tomato or zucchini or vichyssoise soup, or a cold gazpacho. Whip the cream and top each serving with a spoonful of the cream and a sprinkle of flaked salt and herbs. Let the cream slowly melt into the soup while you eat it lazily under a ceiling fan.

Thank you for the tip to freeze cream, I have never tried that. And I am always annoyed at recipes that call for 1-2 tablespoons of cream. Up to now they have always seemed very impractical as I do not routinely stock cream.

I use ice crude trays all the time , then you have nice portions as needed. But just go ahead and make some pasta!

Or, you can freeze it for when you really want to use it. Cream freezes really well, even remaining whippable after thawing.

These cream biscuits on this site are good and use 1-1 1/2 cups of cream. https://food52.com/recipes/8191-cream-biscuits

make Jim Beard's baking powder biscuits with cream (calls for heavy cream, but any will do).
Rich but not too rich.
http://emerils.com/125913/james-beards-cream-biscuits
Serve as is with chicken stew, as dumplings on soup, with smoked fish.
Or with jam, if that's not too close to a dessert.

I use cream when I am baking eggs. I normally take squash slice into matchsticks and salt. Squeeze water out put in ramekin add 1 to 2 T of cream, pepper maybe cheese. Add an egg and bake 350 F for 12 minutes or so. Makes a quick and tasty part of meal.

I use cream in my quiches. A tart like this would be a similar use, with the vegetables on top instead of inside: http://www.epicurious.com/recipes/food/views/summer-vegetable-tart-108448

Make a delicious, decadent quiche! This from Joanna Chang via Fine Cooking:
http://www.finecooking.com/articles/cyor/quiche.aspx

I'd make pasta. Heat the cream until it thickens, add chopped herbs, fresh grated cheese, and/or sundried tomatoes. Toss in hot pasta. Season with salt & pepper. Serve hot.

You can culture it with a spoonful of plain yogurt, then leave it uncovered or loosely covered with cheesecloth overnight (or longer, depending) to make creme fraiche.