I tried making whipped cream out of a box of "shelf stable" heavy cream.
My wife likes to keep this around to use in soups.

It didn't work. I know you're supposed to chill the cream, and you're
even supposed to use a cold bowl. Why?

What could one do in this situation? My solution, since I was trying to
make an impromptu dessert, anyway, was to add a little instant pudding
mix, which did the job quite nicely.

Thanks in advance.

-S-