Recipe

Bud Butter

A clear, beginner-friendly cannabutter recipe with reliable infusion, better flavor, and practical dosing guidance.

By Matt Campbell

•

4.8

A small glass jar filled with pale golden bud butter on a wooden cutting board beside a butter knife, with a clean, cozy kitchen counter in the background

Bud butter is one of those kitchen projects that feels a little mysterious until you do it once. After that, it is basically just butter + gentle heat + patience, with one key move up front that makes the whole thing work: decarboxylation (decarb). That is the step that activates cannabinoids so your butter is not just fragrant, it is effective.

My goal here is to keep this approachable and predictable. We are going to decarb in the oven, infuse on the stovetop at a low simmer, then strain into a jar of silky, pale-gold butter that you can use anywhere regular butter goes. Brownies, sure. But also garlic bread, rice krispie treats, and that quiet little swipe on warm toast that makes you pause mid-bite and think, okay, wow.

Quick note: Cannabis laws vary by location. Use this recipe only where it is legal, keep it away from kids and pets, and label everything clearly.

Cannabis flower, unsalted butter, and a small bowl of water arranged on a light kitchen counter with measuring spoons nearby

Why It Works

Consistent potency: Decarb first, then infuse at low heat so you get reliable results without scorching.
Cleaner flavor: A low-and-slow infusion plus a water buffer helps mellow out grassy notes.
Flexible use: This butter works in baked goods, sauces, and anything that finishes with butter.
Beginner-proof: Clear temps, clear times, and a few rescue tips if things get too hot or too green tasting.

Pairs Well With

Storage Tips

Refrigerator: Store bud butter in an airtight jar or tightly wrapped in the fridge for up to 2 weeks. Keep it on a back shelf where temps are steady. Label it clearly.

Freezer: For longer storage, freeze for up to 3 months. I like portioning into a silicone ice cube tray or tablespoon scoops on parchment, then transferring to a freezer bag once solid.

Odor control: Double-container it if your fridge is sensitive. A lidded jar inside a zip-top bag is a simple fix.

Food safety: If you used water during infusion, make sure the butter is fully separated, drained, and dried before long storage.

Common Questions

Do I really have to decarb?

Yes. Without decarb, your butter may smell the part but will be much weaker. Decarb activates THCA into THC (and similar conversions for other cannabinoids), which is what most people are after.

Why add water during infusion?

Water helps keep the mixture from overheating and can pull out some bitter, planty compounds. The cannabinoids stay in the fat. After chilling, the butter solidifies on top and the water stays below.

What does bud butter taste like?

It can taste herbal and slightly nutty. Lower infusion temps, not over-grinding the cannabis, and straining well all help keep the flavor clean. You can also use it in strongly flavored foods like chocolate, peanut butter, or garlicky dishes.

Can I make it stronger?

You can, but go slow. Use more cannabis per cup of butter, or reduce your final butter volume slightly by melting and gently evaporating any trapped water. Stronger is not always better if it makes dosing unpredictable.

How do I estimate potency?

Homemade dosing is always an estimate, but here is a practical method:

Find the cannabis THC percentage (example: 15%).
Multiply grams of cannabis by 1,000 to get milligrams of flower (example: 7 g = 7,000 mg).
THC mg = flower mg × THC% (7,000 × 0.15 = 1,050 mg THC before losses).
Assume 60% to 80% efficiency after decarb, infusion, and straining. Using 70%: 1,050 × 0.70 = 735 mg THC in the batch.
Divide by servings. If you end with 16 tablespoons of butter: 735 ÷ 16 ≈ 46 mg per tablespoon, or about 11 to 12 mg per teaspoon.

Start low: If you are new, consider 2.5 to 5 mg THC, then wait at least 2 hours before taking more.

Can I use lecithin in this recipe?

Yes, but timing matters. If you are doing a butter + water infusion (like this one), do not add lecithin during the simmer. Lecithin is an emulsifier, so it can bind the butter and water together and make separation messy. If you want to use it, add it after you have chilled, separated, and dried the butter, then gently re-melt the finished butter and whisk in lecithin before re-chilling.

Can I use this butter in any recipe?

Yes, with one caveat: avoid cooking it at high heat for a long time. It is best in baked goods at typical baking temps, or stirred in at the end for sauces, pasta, mashed potatoes, and toast.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Parchment paper or foil
Oven-safe thermometer (optional but helpful)
Medium saucepan or small Dutch oven
Fine-mesh strainer
Cheesecloth or a clean cotton towel
Heatproof bowl or measuring cup for straining
Jar or airtight container for storage

The first time I made bud butter, I treated it like a normal stovetop job and cranked the heat because I was impatient. Classic. The smell got loud fast, the flavor turned aggressively green, and I learned the most important lesson in this whole process: low heat is not a suggestion. Now I do it like I am making a cozy stock. Gentle bubbles, no rushing, and a lot of little check-ins. The payoff is butter that actually tastes good, not like you licked a houseplant.

Bud Butter

(4.8 Reviews)

Prep Time 15 mins

Cook Time 2 hrs 45 mins

Total Time 3 hrs

Servings About 16 tablespoons (1 cup)

Ingredients

1 cup (2 sticks) unsalted butter
7 grams cannabis flower, broken into small pieces (not powdered)
1 cup water
Pinch of salt (optional, helps for savory uses)

Optional (add later, not during the simmer): 1 teaspoon sunflower lecithin. If you want to use it, whisk it into the finished butter after it has been separated from the water, then chill again. Adding lecithin during a butter + water infusion can prevent clean separation.

Two sticks of butter, a small bowl of cannabis flower, and a measuring cup of water set on a tidy kitchen counter with a saucepan nearby

Instructions

1) Decarb the cannabis

Preheat oven to 240°F. Line a rimmed baking sheet with parchment.
Break cannabis into small pieces (think: loose tea leaves). Spread in an even layer.
Bake for 35 to 45 minutes, gently stirring once halfway through. It should look lightly toasted and smell nutty and herbal, not burnt.
Let it cool for 10 minutes on the tray.

Cannabis flower spread on a parchment-lined baking sheet after decarbing, lightly toasted in a home kitchen setting

2) Infuse the butter (low and slow)

In a medium saucepan over low heat, add butter + water and melt gently.
Stir in the decarbed cannabis.
Keep the mixture at a very gentle simmer for 2 hours, stirring every 15 to 20 minutes. You want small bubbles, not a rolling boil. If it starts boiling hard, lower the heat immediately.
Check liquid level. If it looks like it is getting too low, add a splash of water to keep the cannabis from drying out and scorching.

A saucepan on a stove with melted butter and cannabis gently simmering, a wooden spoon resting on the rim in warm kitchen light

3) Strain

Set a fine-mesh strainer over a heatproof bowl or large measuring cup. Line the strainer with cheesecloth.
Carefully pour the hot mixture through. Let it drain naturally for a few minutes.
Gather the cheesecloth and gently squeeze just a little to release butter. Do not wring aggressively or you will push more bitter plant solids through.

Warm cannabutter being poured through a cheesecloth-lined strainer into a glass measuring cup on a clean kitchen counter

4) Chill and separate

Pour strained liquid into a jar or container and refrigerate until fully solid, at least 4 hours.
Once firm, lift the butter layer off the top. Discard the water underneath.
Pat the bottom of the butter dry with a paper towel, then return to a clean container.

A container of chilled cannabutter with a solid butter layer on top and darker water underneath, sitting on a refrigerator shelf

5) Optional lecithin step

If you want to use sunflower lecithin, do it here, after separation. Gently melt the finished butter over low heat.
Whisk in 1 teaspoon sunflower lecithin until smooth.
Pour into a clean container and chill again until firm.

6) Use and dose smart

Start small. If you are unsure of potency, use 1/4 teaspoon in a test serving and wait at least 2 hours.
For baking, substitute bud butter for some or all of the regular butter in a recipe.
For savory, melt into warm pasta, finish steamed veggies, or spread thinly on toast with a little flaky salt.

Troubleshooting

It tastes too grassy: Next time keep temps lower, avoid grinding too fine, and use water in the infusion. Using it in chocolate or strongly seasoned foods also helps.
Butter looks separated or wet: It probably trapped some water. Melt the butter gently, let it settle, then chill again and dry the bottom.
It seems weak: Common culprits are skipping or under-doing decarb or infusing too hot. Decarb matters more than people want it to.
My butter will not separate from the water: This usually happens when the mixture was emulsified (often from adding lecithin during the simmer). Next time, skip lecithin during infusion and add it only after separation.

Nutrition information is estimated.

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Bud Butter

Why It Works

Pairs Well With

Recommended

Fudgy Chocolate Brownies

Toasted Marshmallow Rice Krispie Treats

Fudgy Chocolate Brownie

Gummy Bear Shooter

Storage Tips

Common Questions

Do I really have to decarb?

Why add water during infusion?

What does bud butter taste like?

Can I make it stronger?

How do I estimate potency?

Can I use lecithin in this recipe?

Can I use this butter in any recipe?

Bud Butter

Ingredients

Instructions

1) Decarb the cannabis

2) Infuse the butter (low and slow)

3) Strain

4) Chill and separate

5) Optional lecithin step

6) Use and dose smart

Troubleshooting