Cannabutter, the cornerstone for cannabis-infused edibles, is the key ingredient in many culinary delights. Whether you’re a seasoned cannabis connoisseur or a cancer patient like me, mastering the art of making cannabutter can be helpful.

I’ll cover my two favorite methods for making cannabutter: stove top and slow cooker.

Small slow cooker with reusable coffee filter lifted over it. The filter is dripping cannabutter back into the crockpot
Making cannabutter in mini slow cooker.

Choose Quality Ingredients

Like anything you cook, bake, or steep, quality matters to your tastebuds. Select high-quality cannabis flower with the flavor profile and ratio of THC to CBD you prefer. However, if you’re on a budget, shake will always get you where you’re going.

I also recommend using unsalted butter so you’ll have more control over taste and sodium content. Not everyone has perfect blood pressure.

Decarboxylation

Before infusing cannabis, it must undergo decarboxylation. This process, done simply by heating your cannabis, activates cannabinoids like THC and CBD.

Spread evenly ground cannabis on a parchment-lined baking sheet and bake it in the oven at 250°F (120°C) for about 30 minutes.

If you don’t decarb cannabis first, you will probably be disappointed with your cannabutter.

Stove top infusing can be done on any oven range.

Stovetop Method

  • Place the butter and decarboxylated cannabis in a pot over low heat (gas or electric).
  • Cook on low for 3 hours, stirring occasionally.
  • Strain the mixture through a mesh strainer, reusable coffee basket filter or cheesecloth.
  • Cool and store the cannabutter in an airtight container in the refrigerator or freezer.

Slow Cooker Method

  • Melt the butter on low heat.
  • Steep decarbed cannabis in butter on low for 3 hours using a filter, if you prefer, for easy straining.
  • Cool and store cannabutter in an airtight container in the refrigerator or freezer.
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Dosage Control

Start with a small amount of cannabis, an ounce or so, and gradually increase the dosage as needed. If you’re like me, you’ll want to take notes, as everyone reacts differently to different potencies.

Keep in mind that the potency of homemade edibles isn’t a hard science. You may need to tweak how much cannabis you use depending on the strain, age, and type of cannabis you choose.

Storage and Usage

Store your cannabutter in an airtight container in the refrigerator for up to two weeks or in the freezer for longer-term storage.

Don’t forget to label the container clearly to avoid confusion. If you’re using a clear container for storage, you’ll notice it’s distinctly green color. (It looks like very smooth guacamole when I make it the way I like.)

How to make cannabutter: comparing cooled cannabutter to guacamole in the refrigerator. Both are the same shade of green
After steeping, cannabutter will take a greenish hue.

When using cannabutter in recipes, you may need to adjust your recipe according to portion size and desired effects.

Experiment and Bon Appetit!

Making cannabutter is a little bit science and a little bit art. Don’t be afraid to experiment with different strains, infusion methods, and recipes to find what works best for you. It’s perfect for baking brownies, simmering sauces, or just spreading it on a toasted English muffin.

These are the best methods I’ve found for making cannabutter. Which is your favorite?

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