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Last updated: June 28, 2026

Cannabutter is regular butter infused with cannabis. THC is fat-soluble — it binds to the milk fat in butter, letting you use it as a cooking ingredient in any recipe that calls for butter. Brownies, cookies, pasta sauce, mashed potatoes, popcorn, anything. Made properly it’s the foundation for almost every homemade edible. Made improperly it’s a waste of flower and produces weak, grassy-tasting results.
Decarboxylation: Raw cannabis contains THCA, not THC. THCA doesn’t get you high. Heat converts THCA to active THC through decarboxylation. Skip this step and your butter contains mostly non-psychoactive THCA. Do it wrong and you burn off the THC you’re trying to make.
Infusion temperature and time: Too hot destroys cannabinoids and terpenes. Too cold and cannabinoids don’t fully transfer to the fat. The sweet spot is 160-200°F (71-93°C) for 2-3 hours.
Spread ground flower on a parchment-lined baking sheet in a single layer. Preheat oven to 240°F (115°C). Bake for 40 minutes. Stir once at the 20-minute mark. The flower should turn from bright green to slightly browned and smell strongly of cannabis.
Higher temp (280°F) works but risks scorching terpenes and losing THC. Lower temp (220°F) needs longer time (50-60 minutes). Check every 10 minutes if you don’t have an oven thermometer.

Melt butter with water in a saucepan over low heat. Water prevents scorching. Add decarbed flower once butter is fully melted. Bring to a bare simmer (small bubbles at the edges only). Cover partially and hold at 160-200°F for 2-3 hours. Stir every 30 minutes.
Strain through cheesecloth over a bowl. Refrigerate the strained liquid. Butter solidifies on top; water separates below. Peel butter off, wipe underside dry, transfer to container.
If your flower tests at 20% THC (200mg per gram) and you use 28g:
Standard edible dose is 5-10mg for beginners, 10-25mg for regular users. Each tsp of this butter contains 3-16 doses. Use tiny amounts in recipes and calculate per-serving.
For milder butter, use 7g of 20% flower — comes in around ~1,000mg per cup, or ~20mg per tsp. Much easier to portion.
Biggest mistake: assuming all portions of a batch are equally potent. THC binds to fat pockets, and without thorough mixing, one brownie could have 3x the dose of another. Solution: mix your infused butter into ALL wet ingredients FIRST, then combine with dry.
For gummies and beverages, use tinctures or distillate instead — cannabutter is for baked/cooked recipes with fat as the carrier.
Freeze in single-tbsp portions. Pop one cube per recipe, no waste, always fresh.
If your stove runs hot or you can’t hold a steady simmer, use a slow cooker on LOW. Same butter+water+decarbed-flower ratio. 4-6 hours on LOW. Stir every hour.
Cannabutter is the best use for shake, trim, and popcorn buds — you’re extracting cannabinoids into fat, so quality matters less than with smoking. Save premium buds for smoking. Use leftovers for butter. Math still works with 10-15% THC trim.
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