This is a question I've been wondering about for a while as a home baker and amateur food scientist. Why do recipes for whipped, fluffy desert components like whipped cream or buttercream icing always seem to call for powdered sugar? If I want to add sugar to a something, why would I also want to add the anti-caking agent (usually starch I think) for powdered sugar as well? Is that starch actually something beneficial for a whipped desert? Because as far as I can tell, the only time powdered sugar makes sense is when it's dusted on top of something or incorporated into a desert that is being mixed by hand and doesn't have the shear of a mixer to dissolve or emulsify the granulated sugar. And I've never had any issues just using regular granulated sugar and honestly prefer it to powdered sugar for icings, whipped cream and the like. If a recipe calls for powdered sugar, but it's being combined with a mixer or beaters I just use regular sugar and the results are great.

Anyone have any thoughts or experience as to what I'm overlooking? Or is it just a hold over from a time when electric mixers weren't common and you needed a finer sugar to incorporate the sugar by hand?

I know this is a weird thing to ask, but google is failing me and I don't have enough agricultural knowledge to know where to start looking. I'm hoping this isn't another food thing I'm the only one who thinks about.

I love carrots but I'm increasingly irritated by the tiny long carrots that I can find in the markets. I just bought a bag of carrots that had a number of them thinner than my pinky finger. In the meanwhile whenever I look at cooking shows on Youtube that are made in other countries they have thicker, longer, or otherwise more substantial carrots. The ones in Japan seem huge; some of them look like they have a 2" diameter!

Is it just that they are using a different variety? If so, why would they be using those tiny ones here?