Classic Cannabutter
The most versatile infusion base. Use it anywhere you would use regular butter — baked goods, sauces, toast.
Potency
Potency depends on your cannabis. Use the potency calculator on the Kitchen page to estimate mg per tablespoon before cooking.
Open potency calculator →Equipment
- Medium saucepan or slow cooker
- Cheesecloth or fine mesh strainer
- Glass storage container
- Candy thermometer (recommended)
Ingredients
- unsalted butter1 cup (225g)
- cannabis, decarboxylated and ground medium-fine7–10g
More cannabis = higher potency, not necessarily better quality
- water2 cups
Prevents burning and is discarded later
Instructions
- 1
Ensure your cannabis is fully decarboxylated before starting (220–240°F for 30–45 min). Skipping this step will produce weak or inactive butter.
- 2
Combine butter and water in a medium saucepan over very low heat. Once the butter melts, add the ground cannabis.
- 3
Maintain a temperature of 160–180°F — a very gentle simmer with occasional small bubbles. Never let it boil. Cook for 2–3 hours, stirring every 30 minutes.
- 4
Remove from heat. Set a cheesecloth over a glass container and strain the mixture through, pressing the plant material firmly to extract all liquid. Discard spent material.
- 5
Allow to cool to room temperature, then refrigerate until fully solid (2–3 hours or overnight).
- 6
Once solid, lift the butter away from the water layer beneath. Discard the water. Your cannabutter is ready to use.
Notes & Storage
- Store in the refrigerator for up to 2 weeks, or freeze in tablespoon-sized portions for up to 6 months.
- Adding water prevents the butter from scorching and removes some water-soluble plant compounds that cause a "green" taste.
- A slow cooker on its lowest setting is ideal — set it and check every hour.
Edibles take 30–120 minutes to take effect. Label all infused food clearly and store away from children. Not medical advice.