"Creamy" is a mouthfeel aspect and less reliant on the recipe than the serving carbonation. The creamiest beers will be served on nitrogen rather than CO2.
For those who don't have a nitro set up, one way to cheat and get that creaminess is to:
A) Let your beer (presumably in a bottle) warm up for about 15 minutes before pouring.
2) Give the beer a vigorous pour into an oversized glass and let it settle.
A - cuts down on the bite factor by taking away the near freezing chill.
2 - reduces the CO2 in suspension and reduces the carbonic bite.
Somewhere out there is a pretty tried and true Cream Ale recipe that is soft on bite and long on flavor, and using the above methods, should yield what you're looking for.