Chill your mixing bowl and beaters: Place a metal or glass mixing bowl and beaters in the freezer for about 10-15 minutes before you start making the whipped cream. This will help the cream whip up faster.

Whip the cream: Pour the cold heavy whipping cream into the chilled mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, start beating the cream on medium speed.

Add powdered sugar: Once the cream starts to thicken slightly, add the powdered sugar gradually, about 1 tablespoon at a time, while continuing to beat the cream.

Add lemon zest and juice: Once the cream starts to form soft peaks, add the lemon zest and freshly squeezed lemon juice. Continue beating until the cream thickens and holds stiff peaks.

Add vanilla extract: Finally, add the vanilla extract and beat for another 30 seconds to combine.

Taste and adjust: Taste the whipped cream and adjust the sweetness or lemon flavor if desired by adding more powdered sugar or lemon juice.

Serve or store: Serve the lemon whipped cream immediately as a topping for desserts like cakes, pies, or fruit, or cover and refrigerate until ready to use. It’s best used within a few hours of making.