Drain and save the liquid from a can of chickpeas or white beans.
Pour 3/4 cup of the liquid in a medium-sized mixing bowl.
Use a mixer and beat the liquid until it starts to get foamy.
Add 1/4 tsp cream of tartar and continue to mix for 5 minutes on high until it becomes very fluffy and forms stiff peaks.
Add 1 tbsp vanilla and continue to beat for another minute. (It will turn light brown for a minute, but then turn white again as it beats in).
Slowly add 2/3 cup powdered sugar while continuing to mix on high until all vanilla and sugar are mixed in and the mixture if very fluffy. Mix for a total of 9-10 minutes for whipped cream that will hold it's fluffiness the longest.
Turn off mixer and add 2 tbsps of your choice of neutral oil. (Melted if using coconut oil).
Turn on mixer to low and beat for 5 -10 seconds to get the oil distributed. (Do NOT over mix once the oil has been added or you will lose the fluffiness)!
Video
Notes
Make sure to beat the aquafaba for the suggested time or longer before adding the oil or your whipped cream will separate and lose its form.
You can leave out the oil and make this whipped cream fat-free!
Any white bean liquid can be used.
Use unsalted or low-salt beans for the best flavor.