Cannabutter Recipe: How to Make Cannabis Butter

By Marcus Reid · 12 min read · Updated 2025

Cannabutter is the foundation of most cannabis edibles. Once you master this recipe, you can use it in any baking or cooking that calls for regular butter — cookies, brownies, sauces and more. This guide covers both the stovetop method and the slow cooker method, plus straining, storage and dosage tips.

What You Need

  • 1 cup (225g) unsalted butter
  • 1 cup (240ml) water — helps regulate temperature and remove impurities
  • 7–14g decarboxylated cannabis — must be decarbed first (see decarboxylation guide)
  • Medium saucepan or slow cooker
  • Fine mesh strainer or cheesecloth
  • Glass container or silicone mold for storage

Why 7–14g? 7g produces a mild, beginner-friendly butter. 14g is stronger and better suited for experienced consumers. Start low.

Method 1: Stovetop (3–4 hours)

  1. Melt butter with water. Add 1 cup butter and 1 cup water to a medium saucepan. Melt on low heat.
  2. Add decarbed cannabis. Once butter is melted, stir in your decarboxylated cannabis. Mix well.
  3. Simmer on very low heat for 3–4 hours. The temperature should stay between 160–180°F (70–82°C). Never let it boil. Stir occasionally.
  4. Strain. Pour the mixture through a fine mesh strainer or cheesecloth into a glass bowl. Press gently to extract all butter — do not squeeze too hard or you will add more chlorophyll.
  5. Refrigerate. Cover the bowl and place in the fridge for 1–2 hours. The butter will solidify on top of the water.
  6. Separate. Once solid, lift or scoop the butter away from the water below. Discard the water. Your cannabutter is ready.

Method 2: Slow Cooker (6–8 hours)

  1. Add butter, water and decarbed cannabis to the slow cooker.
  2. Set to Low setting. Cook for 6–8 hours, stirring every 1–2 hours.
  3. Strain, refrigerate and separate as described above.

The slow cooker method is more hands-off and produces consistent results. Ideal for larger batches.

Straining: Tips for a Clean Result

  • Use a double layer of cheesecloth for the cleanest butter.
  • Allow the butter to drip through naturally rather than pressing — pressing releases more plant material and bitterness.
  • Discard the spent cannabis — it has been fully extracted.

Storage

  • Fridge: Airtight container, lasts 2–4 weeks.
  • Freezer: Lasts up to 6 months. Freeze in tablespoon-sized portions for easy dosing.
  • Always label your cannabutter clearly and store it away from children and pets.

Dosage Tips

Calculating potency depends on the THC content of your cannabis strain. A simple estimate:

CannabisAssumed THC %THC per cup butterTHC per tbsp
7g15%~1,050mg~65mg
7g20%~1,400mg~87mg
14g15%~2,100mg~131mg

Note: Not all THC converts or is absorbed. Real-world potency is typically 50–70% of theoretical. Start with a small test dose (1/4 teaspoon) and wait 2 hours before consuming more.

Frequently Asked Questions

How much cannabis do I use for cannabutter?

Standard ratio: 7–14g of decarboxylated cannabis per 1 cup (225g) of butter. Beginners should start with 7g for a milder potency.

How long does cannabutter last?

In the fridge in an airtight container: 2–4 weeks. In the freezer: up to 6 months.

Why add water when making cannabutter?

Water regulates the temperature to prevent burning and helps wash out chlorophyll and impurities, resulting in a cleaner-tasting butter.

Can I make cannabutter without decarboxylating first?

No. Skipping decarboxylation means THCA will not convert to THC. Your edibles will have very little effect.

Legal notice: CannaCookbook is an informational platform. Cannabis laws vary by jurisdiction. Only use this information where cannabis is legal. Keep edibles clearly labelled and away from children.