Place 2 sticks of salted butter, at room temperature (otherwise you will get chunks of butter in your frosting), into mixer and whip together until nice and smooth.
Then add 1 teaspoon of vanilla.
Gradually add about ½ to ¾ of a bag (regular size about 4 cups? ) of powdered sugar (Confectioner’s sugar). It will be a bit chunky and not very smooth. Gradually add 1 teaspoon of milk while mixing frosting. If it is still not the consistency you desire, add another teaspoon of milk until you get a nice thick frosting that is smooth.
Then fold in 1 tub of CoolWhip.
That’s it. This makes a very light and creamy frosting. Make sure to go easy on the frosting between layers so you have enough to cover the entire cake.