How can I filter out excess cream (trub) before bottling?

What you describe in your comments sounds like trub (pronounced "troob"). It's mostly yeast, proteins, fats, and sometimes hop material. It's totally normal for that stuff to settle to the bottom of the vessel after fermentation is complete. You don't filter it; you just let it settle and then carefully siphon the beer off while picking up as little of the trub as possible.

Based on your description, I'm guessing you dumped everything from your kettle into your fermenter and, if you were short of five gallons, topped up to the five gallon mark. (It seems like most people start this way; I know I did.) You can limit the amount of trub in the fermenter by leaving most of it in the kettle after the boil.

Losses are part of brewing. You'll always lose some beer to trub. People account for those losses by targeting 5.5 gallons post-boil volume, figuring about a half gallon of it will be lost to trub in the kettle. That allows for five gallons to make it to the fermenter with minimal trub.

And just in case there is some confusion caused by the style of beer, brewing a "cream ale" is no different than brewing most types of beer. The trub that you refer to as cream is part of brewing, regardless of the beer style.