Cannabis Butter

Preparation time

30 min

Cooking Time

120 min




Cannabis butter, also known as Canna-butter, is a foundational recipe for cooking with cannabis. In many cases, cooking with weed is just about incorporating a dab of marijuana-infused butter into your recipe. Canna-butter is one of the easiest weed recipes to master. A potent addition to any buttery recipe you are already working with.

Why Cannabis Butter?

Butter is delicious, yes, but it’s also one of the best vehicles to transport THC, CBD, and other fat-soluble cannabinoids into the human body. An adult contains between 55 to 65 percent water. This makes it challenging to get the most out of cannabinoids who are inherently afraid of water. The scientific name for this property is hydrophobic, literally the fear of water.

By infusing butter, a delicious fatty foodstuff, with cannabinoids, you sidestep the issue of water-solubility. Instead, fats absorb into the bloodstream through the digestive tract. The cannabinoids travel right along with them.

No other delivery method will send THC into the bloodstream quite as quickly as smoking will. But edibles made with canna butter still pack a powerful punch. Because the THC and other cannabinoids infuse directly into the fatty molecules, they are much more bioavailable. What does that mean for your high? It’s better! Less of their recreational and medicinal value is wasted through the digestion process. More goes right into your body and into the cannabinoid receptors.

On top of the superior delivery method of butter, it is the basis of many recipes, both sweet and savory. Cookies, chocolates, crispy rice squares, and more all start off with a measurement of butter. Plus, many main dishes as well. Having a cup or two of canna butter handy makes it easy to throw a spoonful into a stir fry. What about with with your morning eggs? Or even for that perfect cannabis-infused steak!

What Are the Benefits of Canna Butter

There is a growing gourmet cannabis food trend today. Something that cannabis enthusiasts could only dream about a decade ago. Brownies are still delicious, but the world has moved well beyond this basic recipe. In part, the growing trend is tied to the increased recognition that weed is a medicine, and when dosed correctly can help manage many symptoms of chronic disease.

Cannabis butter is an easy way to manage dosage, mainly because you can keep it on hand in the fridge, to add into basic recipes on an everyday basis. There are also basic calculations you can do to determine the approximate dose of THC. Edibles by their very nature are usually better for the treatment of chronic pain and illness because their effects are long-lasting.

1 whole cup of cannabis butter contains: 1400 MG THC
1 Tablespoon Contains 87.5 MG THC


0.5 Ounce
1 Cup

Cooking Steps

Step 1

Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.

Step 2

Place in the oven on 240F/115C for 45 minutes, and then let it cool.

Step 3

Grind your dry cannabis or chop it till fine.

Step 4

Place the cannabis in a glass bowl. Create a double boiler by having a pot of water on the stove on medium to high heat. And placing the glass bowl with cannabis on it

Step 5

Add butter and let it simmer for 60 minutes minimum, 3 hours maximum Stirring often.

Step 6

Strain your butter trough a cheesecloth.

Step 7

Cool down

  • Sandra( Sandy) Taylor says:

    Thank you for the info,and demo-I’m hoping to try soon x

  • cannabutter is the best. I’ve got COPD so I can’t smoke. I make my butter with the MB machine which takes all the guess work out of the process. I use the butter for my waffles or make the best chocolate chip cookies. I make tea with the remains from the butter making process. I’m kicking 81 in the ass and I’m enjoying this HERB to its fullest. Peace out and everybody “KEEP YOUR HEAD”.🍪☕️

  • Andre says:

    Definitely going to try that thanks i also want the resipe to mak thc oil, my nice has canser cant eat food, only peruty for baby’s

  • Candylee wach says:

    Thanks I can not wait to try it …

  • Candylee wach says:

    Thank you so much for the I will try and do it soon..

  • Josie says:

    Thank you for this recipe. I have made this in the past … one problem I have is the strong flavour of cannabis in my edibles. I started just adding 3 mls of cannabis oil to my butter. It still works and doesn’t taste as bad 😊

    • Shirley Greene says:

      I found if I use 2 Tablespoons of powder sugar mix into the canna butter until creamy then use in your favorite recipe it takes a good portion of the funky flavor out. I love it !!

    • Seff says:

      I have blanched mine many times and it gets the strong green taste out of it

  • Hiep nguyen says:

    I’m gonna learn how to do it thank you it will help a lot of eldness

  • Ricky says:

    Cool…thanks share the video

  • Megan says:

    Worst way to make it. For one, grinding it is going to defeat the purpose of the cheesecloth. Hand bust it in small chunks over a bowl so you don’t waste any of the THC in a grinder. The grinder will steal a big portion of the THC.
    Start off with an ounce of high grade medical marijuana and one cup of butter or a little more so it’s nicely coated. Skip the decarboxylation stage in the oven and do this step while the marijuana is in the butter:
    – simmer for three hours
    – remove from heat until butter fully hardens
    – repeat those two steps above three times total for a total of nine hours and then strain using a cheesecloth.
    Important thing is to let it fully harden in between each three hour cook.
    An alternative to a double boiler would be a crock pot on lowest setting for three hour increments.

    You’re welcome people

  • Janet A Booker says:


  • me says:

    170 F is as hot as you need. Takes a bit longer but about that the THC trys to evaporate.

  • Amy says:

    I want to try this but I have a question. What do you do with the weed afterwards? I dont imagine its smokable at this point much less anything else. Do people use this to make dabs or is it all going to the garbage can afterwards?

  • Robin says:

    Awesome … Thank you , I Make My Own Canna Butter but I Go With The Crock Pot Recipe ,Works Very Well

  • Leen says:

    I would like to know the same thing

  • Elaine Sharkey says:

    I make butter but it does not look like yours it separates , I do one more step , I melt the butter down take out the cream , so when it is done it looks exactly like butter no separation , texture

  • Samantha says:

    I use (new) panty hose to put the cannabis in after decarb. I then use a croc pot on low I let it bathe in the butter this prevents overcooking and way easier to squeeze the knotted panty hose then to use cheesecloth. Using this method I find quality of the butter to be stronger and less particulate. Smooth and strong.

  • WiccadSister says:

    You don’t need to break up or grind the weed. Also don’t have to put in it the oven prior to butter. Lose lots of the stuff you want in the butter by over handling the product. Don’t need double broiler either. You can add butter and weed to water. Let summer for about 45 minutes. Pour the whole thing through a strainer, then cheese cloth into a pot of large bowl. Let cool. Butter on the top, water on the bottom.

  • Craig childers says:

    Been using for my dogs glaucoma for three years! She developed an immunity to the pressure drops!

  • Jake says:

    How about Decarboxylate your weed by making dabs via the rosin tech process, then use the the rosin chips to make the butter.. that’s how I’ve always done it. That way you end up with dab and cannabutter all from the same flower..

  • Edie says:

    I made the best shrimp scampi with green butter. I steamed a pound of large shrimp in white wine for 6 minutes (until opague) then tossed it into a 1/2 cup of warmed green butter with a clove of chopped roasted garlic, some chopped fresh basil, salt and pepper, put it over hot cooked fettucine and topped it with grated Parmesan reggiano cheese. It was Soooooo good!

    • Steve says:

      Hello Edie I was wondering if you ever tried to use the butter to make hollandaise sauce with it or if would even work

  • Robert Hill says:

    Do you have to strain the weed out of the butter?

  • David R. says:

    I decarb the weed for 1 3/4 hr in the oven @225.
    Melt 1 stick of butter in a small mason jar add the
    decarb weed put the lid on and put it in a big pot of boiling water for 2hrs. Then strain using a cheesecloth.
    I use 12g of weed when I make cookies, and get 50 cookies out of a batch, and they are aprox
    24mg each.

  • DIYer says:

    1) Does longer time heating = more potent butter?
    2) Can I skip step 1 if it’s dry buds? If so, what would dry weight be?
    3) Does butter lose I’ll potency over time?

  • D says:

    I always cook 4 sticks with 25g of trim and that yields about 2 sticks without squeezing the solids. What can I do with the leftover solids?

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