from what I have heard (read) u dont have to worry about spoiling becasue of all the sugar in the buttercream. I would think that milk made for a richer flavor. I have been using powdered coffee creamer mixed with water and then used as a milk (got that from sugarshack)
I also use dry coffee creamer mixed with water. I think any dairy product you use makes it taste better than water. Any cake I make doesn't last long enough to worry about spoiling 
The milk gives it a much richer taste, I like to use 1/2 milk and 1/2 heavy cream. Straight heavy cream is too thick in my opinion and makes it a little more challenging for piping flowers and such. Best of luck to you!
I agree Samsgranny, milk, half n' half, or cream gives a richness and more flavor.
I tried using a non-dairy creamer mixed with water for the first time the other day, but I could taste a chemical aftertaste in the background. It figures, because non-dairy creamer against half n' half is like night and day. I will take half n' half any day.
I tend to disagree - to me there isn't enough liquid given the volume of the butter/crisco and the sugar to make a difference in the taste or richness. The amount of fat (whcih carries the flavor) added by the dairy would be minimal relative to the butter and shortening already in the icing. Water works quite well.
I use water just because I don't want to have to worry about refrigerating my icing.
My 2 Cents: I use water and I have used creamer in the past and really noticed no difference.. I just stick with the water..
I have a huge family so I'm always asking them to do "taste tests" to see which they like the best. We are all pretty good at cooking and baking so we have a taste for good things
And I have tried BC with water versus BC with heavy cream and everyone likes it better with heavy cream, as do I. So I think it does make a difference maybe not a huge difference. People still like it if I use water, but its better with cream or milk or half n half. Thats just our opinion
Between milk and water as a thinning liquid, there's very little if any difference. Milk is mostly water. Some prefer using milk over water because they find their water (chemicals) effect the colors. Flavored creamers do enhance the flavor and heavy cream used in larger amounts will effect the texture. When the milk/cream is used in small amounts, American style BC doesn't need to be refrigerated. The sugar acts as a preservative. It's fun to experiment though and see which one you like best.
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