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Great point Paula! I went for years with a whisk and it worked great for most of my needs. One of the great things about vegan baking is that you don't need to rely on whipping the heck out of everything all the time. I jokingly refer to stand mixers as "expensive kitchen jewelry" in vegan kitchens, unless they're being used for production purposes where it actually makes sense.

However, sometimes you really need to whip something. Once I started getting into frostings, meringue and the technique of developing gluten in thin batters, I realized that having a decent handheld mixer definitely has its place in my kitchen. Thanks for sharing!