I am making an M&M cream filling: whipping cream, adding confectioners sugar and then folding in the crushed M&Ms. This the same method I have always used for making cookies and cream filling. For some reason though, this time my whipping cream is not formimg peaks or getting anywhere near the consistency I'm used to getting. Any thoughts or suggestions on how to salvage this filling?

Maybe try sticking the bowl and beaters into the freezer for a couple of minutes?

Oh I've had the same problem twice. It took forever to whip but after so long (about 3 times longer than I usually whip it) it ended up working. Not sure if the temperature of the heavy whipping cream is a factor but make sure it is pretty cold.