I've been doing cakes for over a year now.... but I've never experimented with my BC! I've altered and varied my cakes ... but never my BC. I guess I've been too scared LOL
Anyway, the recipe I've been using is the one they give you in the Wilton classes (I know... I know!!) but everyone always was saying how great it was ....and I didn't want to ruin a good thing
So here's my questions...
1. What's the difference between a crusting BC and a non-crusting BC other than the fact that one crusts over? Is there a big taste difference? Is it harder to decorate with non-crusting?
2. Are there any considerations for storage if you use milk instead of water? Does it then have to be refridgerated?
Crusting b/c has less fat in proportion to the powder sugar...
Crust/No Crust and Why:
http://forum.cakecentral.com/cake-decorating-ftopict-362393-.html
B/C made with a small amount of milk/cream is shelf stable because the sugar absorbs the moisture (acts as a preservative).
Testing for Safety:
http://tinyurl.com/2ydx9b
(From Sarah Phillips of baking911.com.)
Handy safe storage chart for frostings & fillings:
http://tinyurl.com/ymqp6x
(Also from Sarah Phillips of baking911.com.)
Decorating with crusting/non-crusting b/c is a matter of personal preference and practice. 
HTH
I too have a bc recipe that I've used for about a year. I haven't experimented with other recipes, but plan to soon. I'm like you--partially afraid to mess with a good thing. I plan to experiment with the IMBC and SMBC. I haven't tried them yet mainly because I'm not sure how well they will hold up in the Florida heat. You may want to consider expanding your icing choices, but I wouldn't discard your old bc recipe. Some people like straight up buttercream despite its bad press. 
Offering clients a couple of varieties of bc will only benefit your business. As cake decorators, we offer a variety of cake flavors so why not variations in icing.
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