How to make basic cannabis-infused butter

How to make basic cannabis-infused butter

How to make basic cannabis-infused butter

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How to make cannabis-infused butter (or ‘cannabutter’)

Butter, although not the only one, is a delicious and polycarrier for THC and other cannabinoids. You can use your infusions with coconut oil, olive oil, etc. Keep in mind that butter easily burns so watch your cannabutter closely as it cooks.


  • 1 cup of butter
  • 1 cup (7-10 grams) of ground cannabis, decarboxylated

The essential (and often missed) first step: Decarboxylating the cannabis

How to make basic cannabis-infused butterYou need to decarboxylate the cannabis flor you are working with before making your cannabutter, or “decarb.” If this step is skipped, the finished product is weak or inactive. This is why: Why: A non-intoxicating acid cannabinoid called THCA comes from Cannabis buds. The heat turns THCA into THC, which provides euphoric effects, when we smoke or vaporise cannabis. The same process should be applied when preparing CBD edibles.

You can use some recipes to decarbonize cannabis directly in hot butter, but the less time your buds are spent in water, the more you will taste the infused butter. Therefore, decarbing in the oven is recommended first.

Basic cannabutter recipe

How to make basic cannabis-infused butter
  1. Decarb the cannabis. Preheat your oven to 245ºF. Place cannabis buds on a non-stick, oven-safe tray. Cover the tray with parchment paper to prevent sticking. Insert the tray into the oven and set a timer for 30-40 minutes. Older, drier cannabis may require less time. (Tip: you can also set your oven to 300ºF and heat for 10 to 18 minutes, although low-and-slow is the recommended approach when decarbing to better preserve the cannabinoids.) Every 10 minutes, gently mix the buds with a light shake of the tray to expose the surface area of the buds equally.
  2. Grind. Grind the decarboxylated cannabis coarsely with a hand grinder.
  3. Melt the butter. Add 1 cup of water and 1 cup of butter into a stock pot or saucepan. Simmer on low and let the butter melt. Adding water helps to regulate the temperature and prevents the butter from scorching.
  4. Add the cannabis. As the butter begins to melt, add in your coarsely ground cannabis product.
  5. Simmer. Maintain low heat (ideally above 160ºF but never exceeding 200ºF) and let the mixture simmer for 2 to 3 hours, stirring occasionally. The mixture should never come to a full boil.
  6. Strain the cannabutter. Set a funnel on top of a jar and line it with cheesecloth. Once the butter has cooled off, pour it over the cheesecloth funnel and allow it to strain freely. (Tip: Squeezing the cheesecloth may push more bad-tasting plant material through).
  7. Refrigerate the jar of butter. If excess water forms at the bottom of the jar, you can remove the solid butter with a knife and drain the water out. (The butter will need to refrigerate for about an hour before removing the water.)
  8. Dose carefully. Refer to dosing information below before adding your butter to any snacks, dishes, or desserts.

Directions for slow cooker

  1. Grind your cannabis coarsely with a hand grinder. (Tip: A coffee grinder will finely pulverize the flower and prevent effective straining of bad-tasting plant material.)
  2. Set your slow cooker to low, or somewhere around 160ºF. (Tip: Avoid exceeding 200ºF to prevent burning or wasting cannabinoids. You can also add a little water to help prevent scorching.)
  3. Add the butter and ground cannabis. Stir occasionally.
  4. After about 3 hours, turn off the crockpot and wait for the butter to cool.
  5. Strain as above.

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