Reserve the liquid from several cans of unsalted chickpeas. Pour ¾ cup of the chickpea liquid into a large mixing bowl. Using a mixer, beat on medium speed until it gets foamy. Add the cream of tartar. Increase the speed to high and beat for three to four minutes. 

Once stiff peaks form, add the powdered sugar and vanilla extract. Beat on high for six to nine more minutes, until light and fluffy. If adding the optional oil, add and beat for ONLY 7 more seconds. If you beat the mixture any longer after adding the oil it will not retain the fluffy texture. 

Use the whipped cream right away or freeze any leftover aquafaba whipped cream. Stored in an airtight container, the aquafaba will keep up to one month in the freezer. Let stand at room temperature for 10 minutes before using.