Add the date sugar and arrowroot powder to a high-speed blender, and process on high speed until the mixture becomes light and powdery, about 30 seconds. I like to use my Nutribullet. This will yield about ½ cup of powdered sugar, and you will use all of it to make the whipped cream.
To Make the Whipped Cream
Pour the aquafaba into a medium sized bowl.
Using an electric hand mixer or stand mixer, beat on high until the aquafaba gets very foamy, about 2 minutes.
Add the cream of tartar.
Continue to beat on high for about 5 minutes. The liquid will continue to thicken up.
Add vanilla extract and beat on high for 1 more minute.
Slowly add the powdered sugar little at a time, and continue to beat as the sugar is being added.
Continue mixing on high until all of the ingredients are well combined and the mixture becomes quite thick and fluffy, and peaks form--about another 2 minutes.
Notes
This recipe yields about 4 cups of whipped topping. Note: this recipe was originally made with erythritol, which has since come into question as an acceptable WFPB sweetener. Please use date sugar or another granulated sweetener of your choice.Chickpeas. Brands tend to vary, but a 15-ounce can should provide at least ½ cup of liquid, which is what you need to make this recipe.Aquafaba temperature. We found it's easier to get the topping nice and fluffy when working with cold aquafaba, but this recipe will work with aquafaba at room temperature as well. Sweetness. For a sweeter topping, add more powdered sugar, or ½ to 1 teaspoon of maple syrup.Flat or runny topping. If the whipped topping gets flat or runny after storing in the refrigerator, you can whip it again to bring back the fluffy peaks. Note: for best results, I don't recommend freezing it.