Mix on high for a total of approximately 10 minutes, all while adding ingredients. Add 1/4 tsp of cream of tartar (or 1/4 tsp of lemon juice) once it gets foamy.
Then in intervals, as mixer continues, add 1 tsp of vanilla, and 2/3 cup of icing sugar (because it's light).
Keep mixing till you see peaks. Stop it right away when it does peak and check the thickness, so that you are sure it's not too soft. If it's just right, stop mixing. You can overmix this and it will flatten out again.
Once it's done, if you want to add some richness (and fat) to it, add 1-2 tbsp of light oil such as canola. Only mix this in once peaks have formed, and mix for 5-10 seconds. Do not overmix this, as it will go flat.
Aquafaba will keep in the fridge for 5 days or so. The whipped cream will deflate after a few hours, but you can re-whip it again and again and it will come back to peaks in 2-3 minutes. Make sure again to have the mixing bowl and paddle cold to get the best results. If you have added oil to your whip cream the first time, it most likely will not re-whip, so I'd use up the whole batch in one sitting.
TIP: Also, don't put this on puddings or pies unless you are planning to eat it all right away. It will deflate and look messy if you put it in the fridge for later. This whip cream must be added to your dish just before you eat it. So spoon it on individual servings to be eaten right away.
