How to Make Cannabutter: The Complete Guide (Ratio, Dosing & Storage)

Cannabutter (a.k.a. weed butter or THC butter) is the single most useful thing to master in a cannabis kitchen. Get it right and you can dose almost any dish. This is the complete guide: what it is, the ratio, every method, how strong it is, and how to store it.

What is cannabutter?

Cannabutter is ordinary butter that has been gently infused with decarboxylated cannabis so the fat carries the cannabinoids (THC and CBD) into your food. Because cannabinoids are fat-soluble, butter is the perfect vehicle — it's the base for cookies, brownies, sauces, and more.

Step 1 — Decarboxylate first (don't skip this)

Raw cannabis contains THCA, which is not intoxicating. Gentle heat converts it to active THC. Spread ground flower on a lined tray and bake at 110°C (230°F) for 30–45 minutes until lightly golden. Full detail in our decarboxylation guide — this step is why weak edibles are usually weak.

Step 2 — The weed-to-butter ratio

The classic ratio is 7–14 g of flower per 250 g (about 1 cup) of butter. Less flower = gentler butter; more = stronger. Add an equal amount of water to stop the butter scorching.

Rule of thumb: 7 g of 20% THC flower in 1 cup of butter makes a strong batch — roughly 40–60 mg of THC per tablespoon. You almost never bake with pure cannabutter; you blend a small measured amount with regular butter. See the full weed-to-butter ratio chart.

Step 3 — Infuse low and slow

  1. Melt the butter with an equal part water over the lowest heat.
  2. Stir in the decarbed, ground flower and hold at a bare simmer — never boiling — for 2–3 hours.
  3. Strain through cheesecloth into a jar; press gently, then discard the plant matter.
  4. Chill until set and lift the butter off the water underneath.

Prefer a hands-off method? A slow cooker on low for 3 hours works beautifully. In a hurry? A microwave method exists (short 90-second bursts, stirring between, keeping the butter from boiling) but it's harder to control and easier to scorch — low and slow is more reliable.

What color should cannabutter be?

Good cannabutter is a rich golden-green. A light green tint is normal and comes from the plant matter; a very dark, olive-green butter usually means it was cooked too hot or too long, which can add a grassy taste. Straining well and keeping the heat low keeps the color and flavour clean.

How strong is your cannabutter?

Potency depends on the flower's THC%, the amount you used, and losses during decarb and infusion (assume ~70% of label THC survives). Rather than guess, drop your numbers into the Dosing Terminal — it shows the mg of THC per tablespoon and per teaspoon instantly, or works backwards from a target dose.

Edibles are stronger and slower than smoking. Start with 2.5–5 mg of THC, wait at least 2 hours, and keep infused butter clearly labelled and away from children and pets.

Storage

Keep cannabutter in an airtight jar in the fridge for up to two weeks, or freeze it in portions (an ice-cube tray = pre-measured tablespoons) for several months. Label it with the date and strength.

Put it to use

Once you've made a batch, try our Classic Cannabutter recipe (with a live dose panel), then bake it into low-dose peanut butter cookies or salted caramel brownies.

Cannabutter FAQ

What is the best weed-to-butter ratio?

7–14 g of flower per cup (250 g) of butter. Use less for a gentle batch, more for a strong one, and dose the finished dish with the calculator rather than eyeballing it.

Can you make cannabutter without decarbing?

You can, but it will be weak — raw THCA is barely active. Always decarb first for a butter that actually works.

Why is my cannabutter green?

A light green tint is just chlorophyll from the plant and is harmless. Very dark green usually means overheating; keep it at a bare simmer and strain well.

How long does cannabutter last?

About two weeks refrigerated, or several months frozen in portions.

Educational information only, not medical advice. Cannabis may be illegal where you live; follow your local laws.