Cannabis Infused Butter
Cannabutter is the foundation of most cannabis edibles. Made by infusing decarboxylated cannabis into butter at low heat, it can be used in any recipe that calls for butter. Here's the complete method — plus how to calculate exactly how strong your batch will be.
Calculate Before You Cook
Enter your flower weight and THC% — get exact mg per tablespoon and per serving before starting.
Cannabutter Calculator →Method Comparison
| Method | Temp | Time | Pros | Cons |
|---|---|---|---|---|
| Slow cooker | 160–180°F | 4–6 hours | Hands-off, consistent temp, hard to burn | Takes longer |
| Stovetop (double boiler) | 160–180°F | 2–3 hours | Faster, easy to monitor | Needs attention, easier to overheat |
| Sous vide | 185°F (85°C) | 4 hours | Most precise, odour-contained | Needs equipment, slower |
| Ardent FX / LEVO II | Automated | 2–4 hours | One-button, very consistent | Expensive device |
Step-by-Step Instructions
- 1
Decarboxylate
Spread ground cannabis on a baking sheet. Bake at 240°F (115°C) for 40 minutes. Cool before using. This step activates THC from inactive THCA — never skip it.
- 2
Melt butter
Slow cooker: add 1 cup water and 1 cup butter on low setting. Stovetop: melt butter in a saucepan on lowest heat with 1 cup water to prevent burning.
- 3
Add cannabis
Stir decarbed cannabis into the melted butter-water mixture. Maintain 160–180°F (71–82°C) for 2–3 hours, stirring every 30 minutes. Never exceed 200°F.
- 4
Strain
Pour through cheesecloth-lined strainer into a glass jar. Press plant material firmly to extract all butter. Discard spent cannabis.
- 5
Separate and store
Refrigerate until solid. The butter hardens on top, water sinks below. Remove solid butter layer, discard the water. Store butter in a sealed container for up to 4 weeks refrigerated or 6 months frozen.
FAQ
How much weed do I need for 1 cup of butter?
For standard-strength cannabutter, use 7–10g of decarboxylated flower per 1 cup (227g) of butter. For mild butter (good for beginners), use 3.5–5g. For very potent butter, use 10–14g. At 20% THC, 7g per cup yields approximately 770 mg total THC, or about 48 mg per tablespoon.
Why add water when making cannabutter?
Water acts as a temperature buffer, preventing the butter from scorching on direct heat. It also helps draw out chlorophyll and water-soluble plant compounds that make cannabutter taste harsh and green. After refrigerating, the butter floats to the top and the water (with impurities) sinks — discard the water, keep the butter.
Slow cooker vs stovetop cannabutter — which is better?
Slow cooker wins for most people. It automatically maintains 160–180°F without monitoring, is harder to overheat, and works hands-free for 4–6 hours. Stovetop is faster (2–3 hours) but requires attention to prevent burning. Both methods produce similar potency when done correctly.
How do I know when cannabutter is done?
The butter is done when it's been at 160–180°F for at least 2 hours and has turned from bright green to a deeper olive-brown colour. The surface will look glossy. After straining and cooling, good cannabutter is bright yellow (like regular butter) to slightly greenish. A very dark green indicates too much chlorophyll extraction but doesn't mean weak potency.