I haven't tried Indydebi's recipe....yet. I use Wilton buttercream....I know, I know, I know a lot of people on here don't like it. But I'm a stickler at changing things. I'm working on getting better at that.
Anyways, I use 2% milk in my buttercream.
Thanks for your reply. I (and all of my customers) really liked the Wilton recipe. I just changed to IndyDebi's recently because I had trouble with the Wilton recipe cracking no matter how sturdy my board was...it was so frustrating! This new recipe doesn't crack...yea!!
I also use non dairy creamers, and love to experiment with the flavors!
I haven't tried Indydebi's recipe....yet. I use Wilton buttercream....I know, I know, I know a lot of people on here don't like it. But I'm a stickler at changing things. I'm working on getting better at that.
I use that recipe, too, but I use high ratio shortening. I find it's the best for piping and it crusts. Nothin' wrong with that! 
When I do add a little milk, it's usually 2% as that's what we have most of the time. Every now and then I use cream if I have it on hand.
Whole milk, 1/2 n 1/2 or heavy cream (skim milk has no fat, so it is the same as using water in this case.) I also will use coffee creamer. It is the Italian Cream flavor, but for the life of me, I cannot remember who makes that one.
Nestle' Coffee Mate makes the Italian Creme coffee creamer. I had that once and makes the BEST buttercream, a soft, light flavor.
I use 1/2 & 1/2 for a heavier buttercream, use heavy whipping cream for a lighter whipped buttercream.
Thanks everyone!!! I just got back from the store and bought reg coffee mate, italian sweet creme coffee mate, Int'l Delight Sweet Buttercream, Half and half and heavy whipping cream!!! This is what I do when I can't make up my mind... I buy it all! My hubby is well aware of this.
Can't wait to try them. If you buy the refrigerated coffee flavorings the cake won't have to be refrigerated or will it?
I use Indydebi's recipe and most of the time I use half and half. I have used milk and heavy whipping cream as well. It's all good. 
If I want my icing white/white I use either milk or half and half. If it doesn't matter that it's off white I use heavy whipping cream.
if the cake is a sold cake then its whole milk.bought from the store. if it for my family,100% fresh from the cow. yep, I send the kids to the barn with a container and get it fresh.my husband is a third generation dairy farmer.
My great-grandfather and grandfather were dairy farmers. 
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