Has anyone noticed these differences between using regular powdered sugar (typically made with corn starch) and organic powdered sugar (typically made with tapioca starch)? Plus questions I have at the bottom

Disclaimer: I am far from an expert with royal icing and have only made it a handful of times. These are just my amateur observations and they could be quite affected by my lack of experience. I use the same recipe for both types.

The first picture is an example of the organic powdered sugar royal icing that has those little cracks because it started drying before I finished spreading it out and getting the air bubbles out. It is MUCH glossier in real life.

Second picture al

Taste:

• Organic (tapioca starch): Very neutral and takes on the flavour of whatever you add to it (ex: vanilla, almond). Stays softer under the crust and is creamier.
• Regular (Corn starch): Typical powdered sugar taste, kind of soap-like (in my opinion). Dries much harder and doesnt have that nice soft under crust as much.

Mixing (both made using stand mixer):

• Organic (tapioca starch): Doesn't fluff up as much, a little
• Regular (Corn starch): Fluffs up more, feels like it would be easier to over mix

Piping:

• Organic (tapioca starch): Flood consistency crusts over quicker, creating these cracks if you dont work quickly (shown in picture). Levels out easier. More prone to air bubbles.
• Regular (Corn starch): Doesn't level out as nicely but theres a bit more time to work with it before it crusts over. Less prone to air bubbles.

Final dried appearance:

• Organic (tapioca starch): Beautifully glossy, but shows cracks if you don't work quickly enough. Less prone to bleeding. Much less prone to cratering (I've never had a single crater with tapioca based powdered sugar in royal icing)
• Regular (Corn starch): Very matte, strangely for me it dries glittery even though I don't add any. More prone to bleeding. Much more prone to catering.

Final Verdict:

• Organic (tapioca starch): Taste is so much better, beautiful glossy finish, have to work quicker, once its dried, less prone to bleeding and cratering.
• Regular (Corn starch): Taste is not amazing, very matte finish, more flexibility when its wet, when it dries there may be craters

My questions:

• For those who have experience with the tapioca starch powdered sugar in royal icing, is there anything I can do to prevent those cracks in the icing if i need longer to work with it? It only happens with large areas of flood consistency icing.
• Does anyone else experience the strange glittery appearance on the very matte base with regular royal icing once its dried? I'm not complaining! It's very pretty, but I wouldnt want it for every applicaiton.