Awesome Ways To Use Cannabutter

Ways To Use Cannabutter

Awesome Ways To Use Cannabutter

Recipe: How to make basic cannabis-infused butter

How to make cannabis-infused butter (or ‘cannabutter’)

Butter is a delicious and versatile carrier for THC and other cannabinoids, although it isn’t the only one. You can also use coconut oil, olive oil, or any other fatty oil for your infusions. Just keep in mind, butter burns easily, so keep a close eye on your cannabutter as it cooks.


  • 1 cup of butter
  • 1 cup (7-10 grams) of ground cannabis, decarboxylated

The essential (and often missed) first step: Decarboxylating the cannabis

Before making your cannabutter, you’ll need to decarboxylate, or “decarb”, the cannabis flower you’re working with. Skipping this step will result in a weak or inactive finished product. Here’s why: Cannabis buds produce a non-intoxicating acidic cannabinoid called THCA. When we smoke or vaporize cannabis, the heat converts THCA into THC, the molecule that delivers euphoric effects. If preparing CBD edibles, this same process should be applied.

Some recipes may instruct you to decarb cannabis in the hot butter directly, but the less time you spend soaking the buds, the better your infused butter is going to taste. For this reason, we recommend decarbing in the oven first.

Basic cannabutter recipe

  1. Decarb the cannabis. Preheat your oven to 245ºF. Place cannabis buds on a non-stick, oven-safe tray. Cover the tray with parchment paper to prevent sticking. Insert the tray into the oven and set a timer for 30-40 minutes. Older, drier cannabis may require less time. (Tip: you can also set your oven to 300ºF and heat for 10 to 18 minutes, although low-and-slow is the recommended approach when decarbing to better preserve the cannabinoids.) Every 10 minutes, gently mix the buds with a light shake of the tray to expose the surface area of the buds equally.
  2. Grind. Grind the decarboxylated cannabis coarsely with a hand grinder.
  3. Melt the butter. Add 1 cup of water and 1 cup of butter into a stock pot or saucepan. Simmer on low and let the butter melt. Adding water helps to regulate the temperature and prevents the butter from scorching.
  4. Add the cannabis. As the butter begins to melt, add in your coarsely ground cannabis product.
  5. Simmer. Maintain low heat (ideally above 160ºF but never exceeding 200ºF) and let the mixture simmer for 2 to 3 hours, stirring occasionally. The mixture should never come to a full boil.
  6. Strain the cannabutter. Set a funnel on top of a jar and line it with cheesecloth. Once the butter has cooled off, pour it over the cheesecloth funnel and allow it to strain freely. (Tip: Squeezing the cheesecloth may push more bad-tasting plant material through).
  7. Refrigerate the jar of butter. If excess water forms at the bottom of the jar, you can remove the solid butter with a knife and drain the water out. (The butter will need to refrigerate for about an hour before removing the water.)
  8. Dose carefully. Refer to dosing information below before adding your butter to any snacks, dishes, or desserts.

Directions for slow cooker

  1. Grind your cannabis coarsely with a hand grinder. (Tip: A coffee grinder will finely pulverize the flower and prevent effective straining of bad-tasting plant material.)
  2. Set your slow cooker to low, or somewhere around 160ºF. (Tip: Avoid exceeding 200ºF to prevent burning or wasting cannabinoids. You can also add a little water to help prevent scorching.)
  3. Add the butter and ground cannabis. Stir occasionally.
  4. After about 3 hours, turn off the crockpot and wait for the butter to cool.
  5. Strain as above.

    Tips for dosing cannabutter

    Your butter’s potency depends on many factors, from how long and hot it was cooked to the potency of your starting material. Even the type of cannabis used (indica vs. sativa strains) can be a factor. To test the potency of your finished product, try spreading ¼ or ½ teaspoon on a snack and see how that dose affects you after an hour. Decrease or increase dose as desired. You can then use this personalized “standard” dose as a baseline for your recipes. For more information on why potency is so difficult to measure in homemade cannabis edibles, check out part four of this series.

    Cannabis Pasta

Ways To Use Cannabutter

The other major craving I’ve noticed among my stoner friends is pasta. It totally makes sense, too. Pasta is creamy, gives you that soothing “down home” afterglow once you’re done eating it, and also works wonderfully as a cure for the munchies.

A good recipe for Cannabis Pasta will allow you to get a buttery, pesto-like taste to your noodles… and also will allow you to enjoy the munchies in a classier, more adult way. If you want to use cannabutter instead of oil, just mix the butter into the finalized dish.

Overall, it’s one of the best ways to use cannabutter if you love Italian food.

Baked potatoes just got way more baked than ever. Once I saw Mary Jean Dunsdson’s video with an amazing recipe for Pot-atos, then I realized that there are many, many ways to enjoy cannabis and everyone’s favorite root vegetable at once.

While Dunsdson’s recipe requires olive oil infused with cannabis, the truth is that you can really get a nice, smoky baked potato topping by using some cannabutter on it instead. Or, if the “green” taste of your cannabutter is too strong, you might want to mix it with some sour cream to get it to a more appropriate level of butteriness.

Double Dutch Coffee

Ways To Use Cannabutter

If you want to see the full extent of how insane cannabis can be in a drink, then why not see how awesome Double Dutch Coffee is? This is a unique, Ossiana-suggested take on a classic Dutch Coffee that just so happens to be one of the most awesome ways to use cannabutter in your morning routine.

As some of you might know, Dutch Coffee is coffee that has a little bit of butter in it. Double Dutch is a way of giving a subtle nod to Amsterdam culture… all while enjoying a good boost of caffeine.

Just add a teaspoon to a tablespoonful cannabutter to your coffee, and enjoy the ride. It will perk you up, but it also will make you feel a million times more mellow than before.

Back when we were young, Dr.Seuss had told us the story of Sam, I Am and his love of green eggs and ham. Unlike the classic childhood book, this recipe isn’t just tasty — it’s super fun. (Oh, and you don’t have to pair this with ham.)

In order to get some marijuana-infused eggs going on in your kitchen, you’ll need to get your hands on cannabutter or make it as you go. Watching Mary Jean Dunsdon’s tutorial shows you how to make it happen and makes you really appreciate all the ways to use cannabutter in your morning routine.

Pot Pie

Ways To Use Cannabutter

For many of us, chicken pot pie is one of the most comforting things we can ever have on a dinner table. It’s thick, creamy, and has that classic taste of cream of chicken soup. Considering how buttery this dish is, it’s not that hard to see how a little bit of cannabutter can spice things up.

This particular recipe for Chicken POT Pie will definitely hit your comfort bone well — all while being one of the sneakiest ways to use cannabutter in your lunch cooking.

If you’ve been keeping up with food trends lately, then you already know that cake pops are the biggest thing since sliced pie. In many ways, they are like brownies and other cake-y cookies, but the truth is that their small portions and heavy flavors make them a hit when brownies won’t do the trick.

This simple video shows you how to make the most of the cake pop trend by using cannabis to make sure you and your friends really get baked… in the best way possible.

Butternut Squash Soup


  • 3 tablespoons cannabutter
  • 1 tablespoon olive oil
  • 1½ cups chopped yellow onion
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3-pound butternut squash, peeled
  • ¼ tsp ground cinnamon
  • 6 cups chicken stock
  • Heavy cream (optional, to drizzle on top for garnish)


  • Cut the squash into cubes, toss in a bowl with the olive oil, salt and pepper to coat. Place squash on a cookie sheet lined with parchment paper and roast in a preheated 350-degree (F) oven for a half hour or until the squash is golden and caramelized. Place squash cubes in a bowl and set aside.
  • Melt the cannabutter in a soup pot over low heat, then add the onion, salt, and pepper, and heat on low-to-medium heat for 10 minutes, stirring frequently so the butter doesn’t burn.
  • Add the roasted squash cubes and cinnamon. Stir for a couple of minutes.
  • Add the chicken stock, bring to a low boil over medium heat, then reduce to a simmer for 2 minutes.
  • Puree the soup with an immersion blender (you can also cool the soup slightly and puree in a blender in batches).
  • Taste, and adjust the seasonings to personal preference.
  • Drizzle a small amount of heavy cream on top and serve.

Bud Brownies


  • ½ cup flour
  • 1 cup sugar
  • ½ cup cannabutter, melted over low heat
  • 2 large eggs
  • 1/3 cup cocoa powder


  • Prepare the ingredients.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Grease a 9- by 9-inch baking pan.
  • In a medium bowl, combine the flour, sugar, and cocoa powder.
  • In another small bowl, whisk together the melted cannabutter and eggs.
  • Combine the cannabutter and egg mixture with the flour mixture.
  • Stir until just combined.
  • Bake the brownies for 25 to 35 minutes until a toothpick inserted in the center comes out clean.
  • Remove from the oven and let cool for 5 minutes.
  • Cut into squares and serve.
  • Spread with chocolate frosting or serve with vanilla ice cream.

Sugar Cookies


  • 3 cups all-purpose flour measured, then sifted
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • 1½ cups cannabutter, softened
  • 2½ cups granulated sugar (1½ cups granulated for recipe, 1 cup for rolling
  • 2 eggs
  • 1¼ tablespoon vanilla extract


  • Preheat the oven to 375 degrees Fahrenheit. Line four baking sheets with parchment paper.
  • Mix the flour, baking powder, and salt in a bowl.
  • Place the softened cannabutter and sugar in the bowl of an electric mixer. Cream the butter and sugar together on high until light and fluffy (a few minutes) Then, turn the mixer on low and add the eggs and vanilla extract.
  • With the mixer running on low, slowly add the flour mixture.
  • Scrape the bowl and beat again for 30 seconds.
  • Use cookie cutters to form the dough into shapes and place on greased cookie sheets.
  • Bake each sheet of sugar cookies for 10-11 minutes until the edges are slightly golden and the centers are just barely set.
  • Cool completely on cookie sheets.

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