http://forum.cakecentral.com/cake_recipe-2075-Crusting-Buttercream-Icing-VIVA-Method.html

can we use milk instead of water? what does this do if anyone knows- having water instead of milk like i'm used to with bc?

Never used the viva method, but i make a lot of BC... I use the "white as snow BC" from here, and i've used milk with the same results as water... tastes pretty much the same and crusts the same too. I should think that smoothing it would be the same, but hopefully someone here who's done it can let you know for sure!

i use powdered milk and water in a recipe my cake teacher gave me and it crusts, so i would imagine that it would work the same with reg milk... hope this helps

You can replace your water with milk in bc recipes, but then you will have to refridgerate. Whenever you add a dairy product, you must keep it cold. Stick with water!

Right (thanks btw!) have you noticed any difference in the taste? (even though nikki already replied )