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Whip the aquafaba and cream of tartar in the mixer bowl until it holds medium-stiff peaks, 3 to 5 minutes. Transfer to another bowl and refrigerate until ready to use.
Wipe out the mixer bowl and switch to the paddle attachment.
In a separate bowl (or the wiped-out stand mixer bowl), beat the coconut oil and avocado oil (or olive oil) together for about 2 minutes, until smooth and creamy.
Add the powdered sugar a half cup at a time on low, scraping down the bowl with a spatula between additions.
Beat in the vanilla and salt.
Add the whipped aquafaba and beat on low until smooth, fluffy, and noticeably lighter in both color and texture.
Chill the bowl for 15 to 20 minutes, then rewhip briefly until it's stiff and holds a clean peak.