Cream does its best to level its temperature with its environment pretty darned quickly, so if your cream bowl and whipping utensil are warmer than the cream, you run the risk that the temperature of the cream will climb higher. If that temperature exceeds 54°F, it will make it impossible for you to whip the cream. Leaving your cream bowl and whipping equipment in your fridge for 30 minutes to an hour will be sufficient for you to go ahead and successfully whip your cream.