Recipe

MMJ Butter

Smooth, strainable infused butter with clear decarb steps, flexible infusion options, and practical dosing guidance for consistent batches.

By Matt Campbell

•

4.8

A jar of pale green MMJ butter on a wooden kitchen counter beside toasted bread and a butter knife, warm natural window light

Jump to Recipe

MMJ butter is one of those kitchen basics that feels a little mysterious until you make it once. Then it becomes dangerously practical. A spoonful can turn plain rice into something cozy, melt into pasta like a secret sauce starter, or upgrade a boxed brownie mix into an ambitious life choice.

My goal here is simple: keep the ingredients accessible, keep the steps calm, and give you enough dosing guidance to feel in control. We are going to decarb (activate), infuse (extract into fat), strain, then chill into a butter you can portion and actually repeat next time.

Quick note: Cannabis laws and labeling vary by location. Use only where legal, keep products away from kids and pets, and start low and slow if you are new to edibles. Also, edibles can take a while to hit, so plan ahead and avoid driving.

A baking sheet lined with parchment holding loosely broken cannabis buds, ready for decarb in an oven

Why It Works

Reliable potency: decarb first, then infuse at a low, steady heat so the good stuff stays in the butter.
Cleaner flavor: a gentle simmer plus a water buffer helps reduce that bitter, grassy edge.
Easy to use: the finished butter is firm, sliceable, and simple to portion for consistent servings.
Flexible method: stovetop is fast and hands on; slow cooker is extra low-drama.

Pairs Well With

Storage Tips

Refrigerator: Store MMJ butter in an airtight container for about 1 to 2 weeks, depending on freshness, fridge temperature, and how cleanly it was handled. If you used water during infusion (recommended), make sure the water is fully drained off before longer storage.

Freezer: For best quality, freeze for about 2 to 3 months. I like freezing in tablespoon portions in a silicone mold, then transferring to a labeled freezer bag.

Quick spoilage check: If it smells off, looks fuzzy, or shows visible mold, toss it. When in doubt, do not gamble.

Label it clearly: Include the date and estimated mg per teaspoon or tablespoon. Future you will thank you.

Keep it safe: Store on a high shelf or in a locked box. Infused butter looks like regular butter, which is exactly the problem.

Common Questions

Do I have to decarb?

Yes, if you want edible style effects. Raw cannabis is mostly THCA, which needs heat to convert to THC. Decarb first, then infuse.

Why add water to the pot?

Water helps regulate temperature so the butter does not scorch, and it can pull out some water-soluble plant compounds that taste bitter. Cannabinoids are not water soluble, so only negligible amounts end up in the water.

Can I use lecithin?

Yes, but timing matters. If you are using the water method, do not add lecithin during the simmer or it can emulsify the fat and water together and stop the clean butter disk from separating. If you want lecithin, add it after you chill and drain the water: re-melt the finished butter gently and whisk in lecithin, then re-chill.

How do I estimate potency?

Use this rough formula:

Total THC (mg) ≈ (grams cannabis) × (THC% as a decimal) × 1000 × (about 0.50 to 0.80)

This range covers common home losses from decarb variation, infusion temp swings, and butter left behind in the plant material. It is a helpful estimate, not lab testing.

Then divide by the number of tablespoons of butter you end up with.

Example: 7 g at 15% THC: 7 × 0.15 × 1000 = 1050 mg theoretical. Multiply by 0.65 for a realistic home yield = ~683 mg in the whole batch. If you end with 12 tablespoons butter, that is ~57 mg per tablespoon, ~19 mg per teaspoon.

What is a good starting dose?

Many people start around 2.5 to 5 mg THC and wait at least 2 hours before taking more. Effects can feel stronger and last longer than expected. Avoid driving or doing anything you would not do after a strong drink.

Can I use salted butter?

You can, but I prefer unsalted so you can control seasoning in whatever you cook. If you do use salted, just adjust salt in the final dish.

My butter tastes too green. How do I fix it next time?

Keep infusion temp low, strain well, and consider a quick rinse: after chilling, pop the butter disk out and scrape off any dark bits on the underside. Also, do not grind the cannabis into powder, it makes straining harder and flavor harsher.

Can I make this with trim instead of flower?

Yes. Trim is usually less potent and more leafy, so flavor can be stronger. Plan on straining carefully and consider using a little more fat or blending with regular butter for milder results.

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
Oven
Saucepan or small Dutch oven
Instant-read thermometer (helpful)
Fine mesh strainer
Cheesecloth or nut milk bag
Heatproof bowl or large measuring cup
Jar or airtight container for storage
Slow cooker (optional method)

I wanted to go to school for culinary, but I ended up chasing the hands-on kind of learning instead, the stuff you only get by making a few messy batches and figuring out what actually works. MMJ butter feels like that. The first time I made it, I babysat the pot like it was a newborn and still managed to strain it like a maniac and squeeze too hard, which made it taste like lawn clippings.

Now I keep it chill: low heat, a little water in the pot, and zero aggressive squeezing. The result is butter that behaves like butter, melts clean, and lets you build flavor in whatever you are cooking without turning the whole dish into a science project.

MMJ Butter

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 2 hours 20 minutes

Total Time 2 hours 35 minutes

Servings About 36 servings (1 teaspoon each)

Ingredients

7 grams cannabis flower (or trim), lightly broken up
1 cup unsalted butter (2 sticks)
1 cup water
Optional: 1 teaspoon sunflower or soy lecithin (add only after separating water, see notes)

Optional flavor helpers: 1 small cinnamon stick or a strip of lemon peel (removed before straining). Keep it subtle.

Unsalted butter, water, and decarbed cannabis in a small saucepan on a stovetop before simmering

Instructions

Decarb the cannabis. Heat oven to 240°F. Line a baking sheet with parchment. Break cannabis into small pieces (do not powder it). Bake for 35 to 45 minutes, stirring once halfway through, until lightly toasted and fragrant. Ovens vary, so trust the cues: it should look a shade darker and smell nutty and skunky, not burnt.
Start the infusion (stovetop). In a saucepan over low heat, add 1 cup butter and 1 cup water. Once the butter melts, stir in the decarbed cannabis. Do not add lecithin at this stage if you are using water.
Keep it low and steady. Maintain a very gentle simmer for 1 hour 30 minutes to 2 hours, stirring occasionally. Aim for the mixture to stay around 160 to 190°F. You want steam and the occasional tiny bubble, not an active boil.
Strain (gently). Set a fine mesh strainer lined with cheesecloth over a heatproof bowl. Pour the mixture through. Let it drip. If you squeeze, do it lightly. Aggressive squeezing can push out bitter plant solids.
Chill and separate. Refrigerate until fully solid, at least 4 hours or overnight. The butter will form a firm disk on top. Lift it off and pour out the water underneath.
Clean it up. If the underside has dark sediment, scrape it off with a knife. Transfer butter to a jar or airtight container.
Optional: add lecithin (after separation). If you want lecithin for smoother baking results, gently melt the finished butter over very low heat, whisk in 1 teaspoon lecithin until dissolved, then pour into a container and re-chill until firm.
Portion and label. Cut into tablespoons or teaspoons, then label with date and estimated potency. Store in the fridge or freezer.

Slow Cooker Option

Decarb first. Follow Step 1.
Set up the slow cooker. Add 1 cup butter and 1 cup water to the slow cooker. Turn to LOW and let the butter melt. Stir in decarbed cannabis. Skip lecithin here if you are using water.
Infuse. Cover and cook on LOW for 2 to 4 hours, stirring occasionally if you can. You are aiming for hot and steamy with only occasional tiny bubbles. If it starts actively bubbling, crack the lid, stir, and if needed switch to WARM.
Strain, chill, separate. Follow Steps 4 through 6.
Optional lecithin. If desired, follow Step 7.

How to Use

Swap 1:1 for butter in things like brownies, cookies, and banana bread, but consider starting by replacing only 1/4 to 1/2 of the butter in a recipe so you can dial in dosing.
Easy low-key uses: melt a measured teaspoon into cooked rice, pasta, or oatmeal, or spread a thin layer on toast. Measure first, freestyle second.
Keep heat gentle: use it like normal butter, but avoid scorching it in a ripping-hot pan.

A saucepan of infused butter being poured through cheesecloth into a glass bowl on a kitchen counter

A solid chilled disk of MMJ butter resting in a bowl with separated water underneath

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes

MMJ Butter

Why It Works

Pairs Well With

Recommended

Bud Butter

How to Calculate Nutrition for Any Recipe

Fudgy Brownies

Classic Chex Party Mix

Storage Tips

Common Questions

Do I have to decarb?

Why add water to the pot?

Can I use lecithin?

How do I estimate potency?

What is a good starting dose?

Can I use salted butter?

My butter tastes too green. How do I fix it next time?

Can I make this with trim instead of flower?

MMJ Butter

Ingredients

Instructions

Slow Cooker Option

How to Use