The star ingredient in any cannabis edible is the weed butter, aka cannabutter.

The smell of weed butter can bring back distinct memories in a lot of stoners as a right of passage is to make your own edibles at some point in your life. Where you making that cannabutter recipe correctly though or where you half assing it? Did you know what you were doing and why? Or did you just throw some weed in the pan with butter and let it sizzle for a while?

Chances are it didn’t really matter how you made your cannabutter recipe because it worked. You got hella blazed and probably still felt hung-over in the morning. Eating weed butter can do that to the best of us don’t worry.

Now that you are a little older and a little wiser you should have some more respect for the flowers. The cannabis business has also grown up into a full on market with edibles that are filled with cannabutter everywhere. So before we get into throwing some cannabis into a pan and frying it with butter lets take a look at what exactly is happening to the chemicals.

Decarboxylating your weed butter.

You may or may not be aware that raw cannabis flowers are not psychoactive. This makes it possible to eat or for juicing raw cannabis without feeling the effects. This may be a great option if you do not want to get high and just want to enjoy the medical benefits of the marijuana plant. But for edibles we want to get all the pain relieving, body numbing goodness we can into our cannabutter recipe. Eating cannabis can effect the body differently. To make our weed butter the most potent it can be we look to decarboxylation.

Decarboxylation is simply heating the buds. This process happens naturally when cannabis is dried and cured but once heat is applied the process happens much more rapidly and converts most of the THC acids into a chemical form usable by the body.

The easiest way to get our buds decarboxylated and prepared for our ultrapotent weed butter is simply to heat up an oven to around 240F / 115C and break up your buds onto a baking tray. Bake for 30 minutes and then let the weed cool off. Once cool put the buds into a food presser and give it a whirl. You know have fine decarboxylated cannabis powder ready to start making cannabutter. You can also use this decarboxylated mix to make some cannasyrup for your next cannabis mocktail.

High-quality cannabutter recipe demands high-quality butter.

Every awesome batch of top shelf cannabis edibles starts with the finest butter you can buy. The chemicals in cannabis responsible for the high are only soluble in fat and not all butter makes the same quality weed butter. Of course, the quality of your marijuana is going to affect the end product as well, but the quality of your butter can make a huge difference in the end result as well. Butter with a lower fat content will not absorb all the goodness from the flowers and leave you with a sub-par cannabutter.

Top class butter has less water and a higher fat content making it better at absorbing all the THC and goodness that we looking for in our cannabutter recipe. Make sure the butter you buy says ‘Full Cream’ on the side and is made by a reputable dairy producer. The butter should also be unsalted and pure with no added margarine or vegetable products.

Strength of your weed butter and cooking with green.

One of the trickiest parts about making your cannabutter is strength. You do not want to make the mix overpoweringly strong so that you cannot eat a small dose before work without spazzing out. You also do not want the batch to be so weak that you have to eat a whole tray of canna brownies to get high.

The most optimal way to monitor dosages and have comparisons is to measure your dose in THC milligrams. The usual dose for an edible from a dispensary is around 10mg. Now it does not have to be perfect we are just going to be aiming for that strength in each teaspoon or so of cannabutter. Most cookies or brownie recipes will take about a spoon per serving of butter and so having this dosage will be about right.

So the first thing is to find out how much THC is in your bud. The easiest way is to buy your bud from a reputable dispensary or vendor that measures the THC content in the weed they sell. Another way is to base it on some strain information found at Leafly or your best guestimate by smoking a little bit of it (Before you decarboxylated it in the oven).

After all that it is time to do a little bit of math. Do not worry you can still do this math stoned. Take the percentage in THC, most strains being around 5%, giving 50mg of THC per gram of weed. Now take the amount of butter in spoonfuls for every 10mg of THC you have in your buds. So for 1gram of bud it would be 5 teaspoons of butter. If you would like to just use a trusted recipe to dose your cannabutter look no further than below at some of our weed butter recipes.

Now that we have that sorted let’s cook some weed butter!

We are going to go through two methods to make our cannabutter recipe. The one is quick and easy with only a few steps and makes a decent butter if you have gone through the previous steps. Another favorite of ours is the long simmer.

Quick and Easy weed butter recipe in minutes:

We all know how impatiant we can be when waiting to get high. I mean we already took so much time sourcing the finest butter, decarboxylating and even doing math. Why should we wait even longer for our tastey weed butter?

This recipe will be ready in 15 minutes and all you need is:

A quarter of an ounce of your decarboxylated bud from earlier.

Half a cup of butter.

Trusty wooden spoon.

A tablespoon.

And a handy sieve or metal strainer.

Heat up your butter until sizzling and add your finely ground decarboxylated ganja. Turn the heat down and throw in your buds. Let the weed sizzle in the butter for ten minutes while stirring it around before turning the heat off. Strain off the butter, weed concoction into a container that can handle the heat. Then press the spoon against the buds in the strainer to get all the oils from the bud. Store you cannabutter in a cool place or in the refrigerator for up to a week before using it in another awesome recipe such as

Turn the heat down and throw in your buds. Let the weed sizzle in the butter for ten minutes while stirring it around before turning the heat off. Strain off the butter, weed concoction into a container that can handle the heat. Then press the spoon against the buds in the strainer to get all the oils from the bud. Store you cannabutter in a cool place or in the refrigerator for up to a week before using it in another awesome recipe such as

Strain off the butter, weed concoction into a container that can handle the heat. Then press the spoon against the buds in the strainer to get all the oils from the bud. Store you cannabutter in a cool place or in the refrigerator for up to a week before using it in another awesome recipe such as

Store you cannabutter in a cool place or in the refrigerator for up to a week before using it in another awesome recipe such as brownies or chocolate chip cookies. Simply replace the butter in the recipes for your freshly made weed butter using the formula outlined in the dosage section.

The slow sizzle cannabutter recipe:

If you want to make the finest weed butter recipe ever you have to try the slow sizzle. This slow cook method takes over 6 hours but leaves a silky smooth cannabutter. Every morsel packed full of THC goodness to get you higher than Cheech and Chong.

You may think this is a long time to cook weed but this method allows you to make the most out of even already vaped cannabis, seeds and stems, leaf and trimmings and that top shelf decarboxylated herb you prepared earlier to make a waste not want not cannabis butter that is to die for! This recipe requires:

A hell of a lot of time.

1 Ounce of the decarboxylated greens from before / 2 Ounce of trim / 4 Ounces already smoked vape greens.

2 Cups of water.

Large pot (no not more pot. A large pot. You know those silver things you occasionally make food with.) .

A metal hand whisk

A glass bowl.

Large enough strainer to fit the glass bowl.

Spatula to get every last drop out.

A butter knife.

A glass jar to store all that sweet weed butter.

Over a medium heat bring the water and butter up to a small sizzle (The bubbles will just be breaking the service of the liquid). Whisk in all the weed. If you have any extra seeds and stalks and what have you throw them in now as well. Turn down the heat to the lowest setting so that the liquid only has bubbles rising to the service every so often. Cook this mixture for 5 hours stirring every 20 minutes or so. Make sure to add water to keep the level of the liquid the same over this time. You do not want all the water to boil off at this stage.

Turn down the heat to the lowest setting so that the liquid only has bubbles rising to the service every so often. Cook this mixture for 5 hours stirring every 20 minutes or so. Make sure to add water to keep the level of the liquid the same over this time. You do not want all the water to boil off at this stage.

Cook this mixture for 5 hours stirring every 20 minutes or so. Make sure to add water to keep the level of the liquid the same over this time. You do not want all the water to boil off at this stage.

After 5-6 hours of cooking strain the liquid into the glass bowl and set it in the fridge overnight. The next day the water will have separated out of the weed butter.

Discard the water and scrape the cannabutter into the glass jar. You can heat up the glass bowl in a how water bath and pour the mixture across if you prefer.

You will be left with the finest weed butter on the planet and should have enough to last a little while. If you plan to store the butter for longer than a few days place it in the freezer in a tightly sealed container and defrost at room temp when ready to use.

Let us know how you have made your cannabutter recipe before and how it turned out in the comments.