Cannabutter Ratios: How Strong Is Your Butter?

Standard Cannabutter Ratios

All ratios below are per 1 cup (225g) of unsalted butter. These are well-established starting points — adjust based on your strain's actual THC percentage.

* Based on 20% THC flower with 70% combined decarb + infusion efficiency. Use our THC Calculator for your exact strain.

THC Potency Formula

This is the formula used by professional edibles producers and home cooks alike:

The efficiency factor combines two losses:

• Decarboxylation efficiency: ~88% — THCA converts to THC in the oven. Not all converts.
• Infusion efficiency: ~80% — Not all THC transfers from plant material into butter.
• Combined: 0.88 × 0.80 = 0.70 (70%) — use this as your default.

Example Calculation

You use 7g of 20% THC flower to make 1 cup of cannabutter:

That cup of butter contains 980 mg THC. Each tablespoon (there are 16 in a cup) contains:

Use our THC Edibles Calculator to skip the math and get exact results instantly.

Dosing by Recipe Type

Different recipes use different amounts of butter. Here is how total batch THC translates to per-serving doses for common recipes using standard 7g / 1 cup cannabutter (980 mg total):

Tip: For beginner-friendly edibles, use 3.5g per cup instead — this halves all values in the table above.

How to Infuse Cannabutter Step by Step

What You Need

• 1 cup (225g) high-quality unsalted butter
• 3.5–7g decarboxylated cannabis (ground medium-fine)
• 1 cup water (prevents burning)
• Slow cooker, double boiler, or saucepan
• Fine mesh strainer or cheesecloth
• Thermometer

Step 1: Decarboxylate First

Always decarboxylate before infusing. This activates THC from inactive THCA. Spread ground cannabis on a baking sheet and bake at 240°F (115°C) for 30–40 minutes. See our full Decarboxylation Guide.

Step 2: Melt Butter with Water

Combine butter and 1 cup water in your slow cooker on low. Water helps regulate temperature and makes the final butter easier to separate. Once melted, add decarboxylated cannabis.

Step 3: Infuse at Low Heat

Maintain 160–180°F (70–82°C) for 2–4 hours, stirring occasionally. Do not let it boil. Use a thermometer — this is the critical step. Higher temperatures destroy THC.

Step 4: Strain and Chill

Pour through a cheesecloth-lined strainer into a glass container. Do not squeeze the plant material (this adds chlorophyll and bitter taste). Refrigerate until the butter solidifies on top. Remove the water layer underneath and discard.

Step 5: Store

Store in an airtight container in the fridge for up to 3 weeks or freeze for up to 6 months. Always label with the THC content per tablespoon.

Troubleshooting Common Issues

Cannabutter is too weak

• Incomplete decarboxylation — ensure you hit 240°F for the full time
• Infusion temperature too low — stay between 160–180°F, not under 140°F
• Infusion time too short — go at least 2 hours, ideally 3–4
• Low-quality cannabis — trim and shake have significantly lower THC%

Cannabutter is too strong

• Reduce cannabis amount — try halving your ratio and recalculating
• Mix with regular butter — blend 1:1 with unsalted butter to halve potency
• Make more servings per recipe — spread it further

Butter has a strong green taste

• Strain more thoroughly — use multiple layers of cheesecloth
• Do not squeeze plant material during straining
• Use a water wash: after straining, melt butter with fresh water, chill, and discard the water again

Results are inconsistent batch to batch

Use a kitchen scale, not volume measures. Weigh your cannabis precisely. Check your strain's actual tested THC% — many dispensary labels vary ±3%.