Mom's Best Recipes
Recipe

Weed Butter

A simple, low-drama cannabutter method that keeps temps gentle for better flavor and a smoother finish.

Author By Matt Campbell
4.7
A small glass jar of pale green cannabutter on a wooden kitchen counter next to a fine mesh strainer and a stick of butter, warm natural light
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Weed butter, also known as cannabutter, is basically butter that has been gently infused with cannabis. It is the backbone for a lot of homemade edibles because it slides into regular cooking like it belongs there: brownies, cookies, garlic bread, pasta sauces, even a sneaky little swipe on toast.

My vibe with this recipe is calm and controlled. We keep the heat low, we strain it well, and we do not rush the decarb step. That is the difference between butter that tastes clean and works reliably, and butter that tastes like you licked a campfire.

Quick note: Cannabis cooking laws vary by location. Make sure you are following local rules, label your finished butter clearly, and keep it far away from kids and pets.

Measured ingredients for cannabutter on a kitchen counter including unsalted butter, dried cannabis, water, and a cheesecloth-lined strainer, bright home kitchen lighting

Why It Works

  • Smooth, strainable butter: Water helps buffer heat and makes straining easier, so you get less plant grit in the final butter.
  • Low and slow infusion: Gentle temps protect flavor and potency better than boiling or high heat.
  • Repeatable method: Decarb first, then infuse. That two-step order is what makes results more consistent.
  • Easier dosing: With a rough potency estimate and batch notes, you can get more predictable results over time.

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Storage Tips

Refrigerator

Store weed butter in an airtight container in the fridge for up to 2 weeks with clean handling. Keep it wrapped or covered so it does not pick up fridge smells. Label it clearly.

If it smells “off,” looks unusual, or shows any signs of mold, discard it.

Freezer

For longer storage, freeze for up to 3 months for best quality (often longer is fine, but flavor can fade over time). I like freezing in:

  • 1 tablespoon portions in a silicone mold for easy cooking.
  • Stick shapes if you bake often.

Thaw overnight in the fridge. If you see a little moisture separation, just blot it and stir the butter.

A log of cannabutter wrapped tightly in parchment paper and placed in a labeled freezer bag on a kitchen counter, soft daylight

Common Questions

Do I really need to decarb first?

For most home edible goals, yes. Decarbing activates the cannabinoids so your butter is more effective and consistent. Skipping it is the fastest way to end up with butter that smells loud but feels weak.

Is 240°F for 35 to 45 minutes always right?

It is solid home guidance, but ovens vary a lot, and flower moisture and piece size matter. If your oven runs hot or cold, your timing changes. If you can, use an oven thermometer and treat the time range as a guide. You are looking for dry, lightly toasted, aromatic flower, not dark or burnt.

Why is there water in this recipe?

Water helps regulate temperature so the butter is less likely to scorch. It also keeps milk solids from browning too hard during the long infusion. You pour the water off after chilling, so it is not “watering down” your butter long-term.

What temperature should I infuse at?

Keep it low. If you have a thermometer, aim for roughly 160°F to 190°F. That is below a true simmer. Visually, you want a few tiny bubbles at the edges now and then, not a rolling boil. If it starts bubbling aggressively, turn the heat down.

My butter tastes super weedy. How do I make it milder?

Strain more thoroughly, avoid high heat, and consider a quick water cure (soaking the cannabis in water and changing it a few times before drying and decarbing). Also, using less plant material per stick makes a big difference in flavor.

Can I use salted butter?

You can, but I recommend unsalted. It gives you more control when you use the butter in recipes.

How do I estimate potency?

Home methods are not lab-precise, but you can get a rough estimate:

Estimated total THC (mg) = grams of cannabis × THC% × 1000 × efficiency

Then divide by tablespoons of butter (this recipe yields about 16 tablespoons).

Example: 7 g at 20% THC: 7 × 0.20 × 1000 = 1400 mg THC in the plant. If you assume ~70% efficiency for decarb and infusion combined: 1400 × 0.70 = 980 mg THC in the batch. 980 ÷ 16 ≈ 61 mg per tablespoon.

Important: This is a rough estimate. Actual results depend on your flower, your temps, and your timing. When in doubt, start low.

Does lecithin “emulsify” the butter?

It will not keep butter and water blended long-term. What it can do is help cannabinoids and fats disperse a bit more evenly, which can help consistency in some recipes (especially chocolates, gummies, and batters). It is optional here.

Can I reuse the strained plant material?

I do not recommend it. Most of the good stuff is already in the fat. Compost it or discard it safely and out of reach of kids and pets.

The first time I tried making weed butter, I treated it like regular cooking. I cranked the heat, walked away, and came back to a smell that screamed “burnt lawn clippings.” Lesson learned. Now I do it the same way I make a good pasta sauce: gentle heat, patience, and I “taste” it with my nose by paying attention, not by rushing. When you keep it low and steady, the butter comes out mellow enough to actually cook with, and reliable enough that you are not playing guessing games every time you bake.