Disclaimer, we expect that the reader of this recipe will adjust the ingredients and instructions within this page to suit dietary needs, and any appropriate legal restrictions that are enforced in the area they are located. 

Cannabutter, or quite simply cannabis-infused butter;

This is a very common basic ingredient in the creation of edibles, so we figured we would give you some information on how to make it.

(Photo by – Whitney Wright)


1 cup of butter

7-10 grams / 1 and a half teaspoons of ground cannabis which has been decarboxylated, an essential step.

When you start to make cannabutter, it really helps if you decarboxylate, or “decarb”, the Marijuana you’re cooking with. If you don’t, the effects of the end product will be weaker. This can be a good idea for any edible.

Step 1 – Preheat your oven to 245ºF, 118ºC 

Step 2 – Place the buds on a non-stick tray, (health and safety paranoia says that we have to point out this needs to be an oven-safe tray, but we’re sure you could’ve worked that out for yourselves). Cover this tray with greaseproof cooking paper. Put the tray on the middle shelf with a gas oven, bottom shelf for an electric oven for 30-40 minutes. It is also possible to do this by using a slow cooker as well.

About every 10 minutes, give the tray a little shake just to make sure the buds decarboxylate evenly. 

(Just as a passing cheat, it’s possible to use your remaining kief, and this will decarboxylate along with the following cooking process.)

Step 3 – Give this decarboxylated cannabis a really good grinding.

Step 4 – Gently melt the butter, all the while taking care not to scorch or burn the butter, this can be done by adding some water to the butter, but can make the end result a little less solid than needed. 

Step 5 – Add the decarboxylated cannabis, or your remaining kief as the butter starts to melt, 

Step 6 – While keeping things on a low heat, simmer the mixture for 2 to 3 hours, stirring it from time to time, the mixture should never come to boiling point, or seem as though it’s cooking through, otherwise this will have a bad effect on both the butter and your cannabis / kief

Step 7 – Strain the mixture through cheesecloth, muslin cloth, (or your local equivalent), to get rid of the water if you’ve used it, if you’ve not used water, then just pour the mixture into whatever container you plan to keep it in, all the time taking care to not burn yourself. 

Step 8 – Once the mixture has cooled off, then refrigerate the container of cannabutter until it becomes something you can cut with a spoon or a knife, if you did add water during the cooking process you may need to remove the butter from the remaining water. 

Step 9 – Use with caution, depending on specific strains, and the length of time the mixture was cooked for,  you may create something stronger than expected, start with small amounts first just to see what kind of reactions you have then increase or decrease the amount you use as required, if it’s too strong, while cooking you can split the cannabutter with normal butter, this is relevant to personal needs.

Step 10 – Refer to any of our recipes and enjoy. 

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