How to Make Marijuana Butter – 4 Easy, No-Fail Methods

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Why is marijuana butter such a popular way to make cannabis edibles?  THC, the psychoactive component in marijuana is fat soluble, making butter an ideal way to bond it to food.  Likewise cannabis infused butter or margarine (for vegans) are the backbone of many medicated foods.  With these staples stored in your refrigerator or freezer you’re always ready to cook with cannabis. (Prefer to make Marijuana Oil? Check out our How to Make Marijuana Oil tutorial here.)

You can cook with any kind of marijuana from trimmings to flowers when making weed butter.  You will need to adjust the amount used depending on the potency of the plant and what parts of it you are using.  Check out the Understanding Cannabis Dosages page for additional information and dose ranges.

I’ve listed the amounts I use to test the recipes for this blog as well as those in The Easy Cannabis Cookbook.  You can and should alter the suggested amounts to meet your needs, but these will give you a starting guideline.  You should also check out this article and video:

How to make Weed Butter or Cannabutter

To Make About 1 Cup Marijuana Butter:

  • 1 1/4 cups unsalted butter or margarine
  • 1/2 ounce average quality decarboxylated dried bud
  • About 4 cups water

Why Water?

You might be wondering why I include water as an ingredient.  Including water, especially when cooking on the stovetop, insures the cannabis will never reach a higher temperature than the boiling point or 212 degrees F.  More importantly, the chlorophyll and terpenes – the parts of the plant that give it its flavor and color — are water soluble and most will likewise bind to water during the cooking process instead of infusing themselves into the fats along with the THC.  In practical terms this means less herbal flavor and green color in the finished marijuana  butter or oil.

Weed butter infusing in the slow cooker

Marijuana butter infusing in the slow cooker.

That said, the marijuana butter might still appear mighty green, even when cooked with water.  The amount will vary from strain to strain with some coming out pale green or almost yellow, while others take on a deep forest green color.  You can see the differences in the photo above where I used a different strain to make the 2 different weed butters and oils pictured.  The visual difference is especially apparent in the butter, but keep in mind that color has nothing to do with potency.

Without water in the mix, the plant material tends absorbs too much of the butter and oil.  This means usable product is going into the trash, a problem that’s reduced when adding water.  The increased liquid volume also gives cooks the option to add more plant material in order to make more concentrated infusions if they wish.

How to Make Marijuana Butter

  • Slow Cooker Method (best choice): Add butter or margarine, plant material, and water to the slow cooker and cook on low for 4 to 6 hours.  I know some cooks who cook their butter for as much as 2 or 3 days in the slow cooker.  Feel free to do so if you choose.  It seems like overkill to me and after having tested longer cooking times, I found no improvement in quality or potency.  In fact, I noticed a stronger herbal flavor and not much else.  You can actually cook for less time, just make sure your mixture has time to come to a full simmer.


  •  Stovetop Method:  Place butter or margarine, cannabis plant material, and water in a large lidded Dutch oven on the stove top.  Bring to a boil, reduce heat to very low and simmer for about 2 hours.  Take care and monitor the liquid level often, adding water as necessary to always keep at least 3 cups in the pot.  Simmering marijuana on the stovetop is very aromatic.  If you’re worried about nosy neighbors, cook other strong smelling foods such as roasting garlic at the same time in order to help camouflage the smell.  Better still, use a slow cooker.

More Options for Making Small Batches of Marijuana Butter

Marijuana Infusions made with the Mason Jar method

Check out these handy tutorials for when you only want a small batch of Marijuana Butter:

Making Marijuana Butter: Drain, Rinse, and Strain

Draining and straining cannabutter

Draining and straining marijuana butter

The method of draining is the same for stovetop and slow cooker methods.  Place a cheesecloth line strainer over a large pot or bowl and strain the liquid through this.  Before discarding plant material, pour a large kettle full of boiling water over the full strainer in order to wash through any extra butter clinging to the plant material.  Allow to cool then squeeze out as much liquid as possible.  Discard the plant material.  Now chill the rest, water and  liquid butter.  The fats will rise to the top. Butter will harden into a solid when chilled making it easy for you to simply lift the piece off of the water below and discard the water. Rinse the butter chunk with cold, fresh water to wash off any of the canna-water or plant material left on the butter.

Now it’s time to strain one more time to remove as much sediment as possible.  Place a double layer of cheesecloth over a strainer and pour the oil mixture through.  To strain butter, melt it, strain, then chill again until solid.  Dry the solid cannabutter thoroughly to remove all traces of excess water.

Give the marijuana butter an extra rinse with boiling water to extract as much as possible.

Give the marijuana butter an extra rinse with boiling water to extract as much as possible.

Refrigerate infused butter or margarine until ready to use or freeze for even longer storage.  Fats can still go rancid in the freezer so try to use within 3 months.

You’re now ready to start cooking with canna-butter!

Odor Reducing Tips When Making Marijuana Butter

Hamilton Beach makes a line of slow cookers (pictured in this article) that are great for reducing cooking odors when making marijuana oil.  I am sure the fine folks at Hamilton Beach did not design the Stay and Go Slow Cooker for this specific purpose, but nonetheless they work great. That’s because it has a rubber gasket on the lid and a clamp you can use to keep the slow cooker tightly closed.  People going to pot luck suppers (no, not the kinds with cannabis) love this feature as you can transport food in the slow cooker without it sloshing over.  But for cannabis cooks its beauty is in the fact that you will hardly smell the odor of simmering marijuana when infusing butter or oil.  At least not until you open the lid.  I discovered this quite by accident, but it works.  The Stay and Go Slow Cooker is also a quality product to use when making non-cannabis infused meals.  

The other option is to use an Instant Pot or other multicooker set to the slow cooker setting.  Almost no odor!

If you like to make small batches of marijuana oil, consider investing in the Ardent Lift Decarboxylator.  Not only does it take all the guesswork out of decarboxylation, you can actually make small batched of infusions right in the Lift.  Learn more and watch the video demonstration at this link.

draining and straining marijuana infusions made in the Ardent Lift



  1. Avatar

    Hi there, I don’t see any mention of decarboxylating the plant material before making the butter. Is it not necessary if using the slow cooker? Thanks!

    • Cheri Sicard

      Thank you for reminding me I need to update this article. With long slow cooking decarbing is optional, but yes I generally do recommend it as lab tests I have seen show slightly higher potency.

  2. Avatar
    Jordan Miracle on

    Im going to attempt this in the morning and was hoping you could tell me What times and temps would you recommend for decarbing?

    • Cheri Sicard

      Funny you should ask this as I am working on a big decarb feature as we speak. I used to say, as was the conventional wisdom, about 20 minutes at 220 degrees F. BUT what I am finding in some of the new research I am reading and in lab tests that friends have run, that that is too short. I am still trying to nail down an answer, but as with many things in cannabis, there is no EXACT one answer as other factors come into play (for instance the freshness of the plant material). Right now I am doing about 2 hours at 230F and it seems to be working. (Now back when I was doing 20 minutes I still had potent edibles, but this seems to do even more).

  3. Avatar

    Hi Cheri,
    Man I have to say I am blown away at all the information I’ve come across here. First I want to thank you for all the great posts and time you’ve put into this, I honestly can’t thank you enough. I have learned soo much and have realized oh soooo many mistakes I have been making for a while. I do have a question though 😀

    At the moment I am making 4 cups of butter give or take with 1 gram or herb. With this I’m making roughly 30-35 cookies with 1 cup. I tend to eat at least one cookie at day after I get home from work and the high last a few hours and I’m usually happy with the results. Reading your method though I could end up with better tasting butter not to mention stronger (I only leave in the oven for 40 mins)

    So my question is this…. If I make the butter your way (1 gram to a cup) how much would I need to use to make about 30 cookies. I’m trying to keep my cost equal and yield the same amount of product. with of course better potency and taste. I’ve heard of making ice cube and using 1 cube to make 30 cookies but will this be weaker than what I’m currently making?

    I make this for myself and my other half, we both enjoy eating one a day and relaxing. this isn’t for profit or anything like that I just want to make them better and more efficiently 😀


    • Cheri Sicard

      Thank you for the kind words. If you are happy with the results of what you are doing, why mess with it? One gram for 4 cups butter is EXTREMELY low (less than 1 MG THC per cookie), but everyone is different with dosing so if that works for you, that’s great. This is the beauty of making your own edibles.

      The amounts I gave in this article (and I use 1/2 ounce to one cup, not a gram) are suggestions. Everyone should adjust up or down for their needs. But to be honest, the strength of the infusion is not as important as how much of that infusion is in your finished recipe and how many servings the recipe makes. For that you should check out my free dosing class at

      By playing with the numbers in my dosage calculator tool, included with the class, you can adjust your recipes up or down to get the exact dosage range you need.

  4. Avatar

    Before finding you and your course, I did a med grind (it looks like FOLGERS instant coffee granules, not powder) decarbed for 110 mon at 230F in the oven. To minimize taste can I do a water wash at this point or only before decarbed? I got a LEVO for Christmas, so I will be using that to make oils and butters. Can you put alcohol in a Levo to make tinctures?

    • Cheri Sicard

      I am in the process of updating the decarb info I have as I got a hold of some new research and lab tests. While I always made potent butter and oil, I have found I can get even more by decarbing much longer, 2 hours at 230. I never go a “water wash” as I don’t want to wash away any trichomes, but I do like to infuse oil and water with water in the mix to help take out some of the green flavor and color. The other thing I recommend to improve taste in the finished edibles is to make your infusion as strong as possible in order to only a small amount to carry the dose you need.

      I have never used the LEVO so know nothing about it. My slow cooker or a Mason jar in simmering water are my favorite ways to infuse. However, making tincture is ultra simple, it just takes time. See this page.

  5. Avatar

    I left my butter on the stove for two hours, plus maybe another half hour, but it isn’t super dark green. Did I mess it up? the mixture cooling in the fridge smells and tastes strong. I am also using 26% flower. Thank you!

  6. Avatar

    Hi Cheri, thanks for such an informative post. I’d like to do honey and coconut oil with my cannabis.Many recipes say to put it in a maison jar. Can I just put it in a pot on the stove top and follow your directions above? Should I use/add the water you recommended into the pot also? Lastly, I see you’re using a cheesecloth for the above article but opted for a flat screen on another recipe. Which should I use? Many, many thanks again!

    • Cheri Sicard

      Yes there are many methods of getting to the same place. For honey do not add water as its too hard to separate. For coconut oil it is optional. Yes the Mason Jar technique is great, I usually do not add water when using this method. I cover the Mason jar technique along with infusing honey, milks, cream, sugar, butter, oil and much, much more in my online cannabis cooking course ( ).

      As to straining (also covered in the course), lots of methods work, cheesecloth and colander is easiest for larger amounts. For smaller amounts I often use a French Press Coffee pot or a yogurt cheese strainer. Mesh nut bags also work well. All get you to the same final destination, it just depends what you are making and what you have on hand.

  7. Avatar

    My wife has suffered with “ burning mouth syndrome “ for the last three years . I’ll do the short version . After taking your online course I had her apply the infused oil on her tongue and gums . Within minutes her pain was almost gone .!!!! She is an ultra conservative person while I’ve enjoyed cannabis for 40+ years !! We have been to every dr. from a neurologist to a shaman . Thank you so much ! I’m writing to get the word out ! Also I made tincture with your method ….. awesome !! Thank you Cheri you have affected our lives in an extremely positive way .

    • Cheri Sicard

      Thank you so much for writing Jesse. This post does my heart so much good. Amazing results! I will share with my followers. You never know who else it might help. Best to you and your wife. PS If she wants to learn more, my book Mary Jane: The Complete Marijuana Handbook for Women is a great, non-intimidating, introduction to the board subject of cannabis. You can check it out at this link.

  8. Avatar
    carlos shaw on

    made this recipe, worked wonderful. stored the leftovers in a Tupperware container in the fridge for about 2 weeks, now it has a slightly cheesey smell, is it safe to use? I still have about a cup of butter and would hate to waste it

    • Cheri Sicard

      It would be hard to tell without smelling it. If it smells bad or rotten I would not chance it, although it should in theory be fine. I generally store it, well wrapped, in the freezer if I am not going to use in a few days, just to be sure. But I have not heard of a cheesy smell.

  9. Avatar
    Daniel Dunn on

    Hi Cheri,

    Thanks for this website. It is very interesting. I had a question regarding the amount of water and butter to use when working with about an ounce and a half of trim. I see you use 4 cups for 1/2 ounce, should I use 12 cups? That sounds like a lot of water. I normally soak my trim in water for about three hours total, changing the water every hour, and giving it a final rinse. I then let it completely dry and then infuse the butter. I have never decarboxylated it before. I just rinsed some and want to try the decarb method to see the difference. Any words of wisdom?

    • Cheri Sicard

      The amounts are suggestions, there is no set amount you need to use. it will depend on how strong you want your infusions to be and these are suggestions. The water you don’t have to multiply, an exact amount is not essential as it will be going away in the end product anyway, you just want enough to take away some chlorophyll and green flavor and color. Just add a few inches of water more than your fat.

      Decarbing first will result in more potent edibles, if it is properly decarbed.

      Personally I am not a fan of rinsing in water first. I know some folks are and to each there own. However, I feel you will be losing some terpenes and even trichomes, both which have valuable medicinal effects, and likewise I never use this method.

      • Avatar
        Daniel Dunn on

        Thanks for the quick response. I rinse mine to get all the pesticides off. I will try the next batch without rinsing first. Another thing I do when I make brownies is add 2 teaspoons of baking emulsion to the water and mix it in the batch. You would never know there is cannabis butter in it. Delicious

  10. Avatar
    Tiffany Nicholas on

    I have weed powder. What would be the proper dosage for cooking. I’ve been researching everywhere. I bought it especially for the purpose of baking instead of smoking. The directions say, # of mg used in recipe divided by # of doses = mg dose
    I cant interpret how much is in a dose

  11. Avatar
    stan diamond on

    You speak about using Butter regularly, but I was wondering if it would be better (although more expensive), to use Ghee instead for a potentially healthier product.

    • Avatar

      Stan, I have switched to organic Ghee for making cannabutter. There’s no salt to retard absorbtion, no milk solids to mess with removing, and it tastes pretty darn good too!.

  12. Avatar

    First of all thank you for sharing this, I came across so many articles and yours was the one that answered all my question. That being said, I am planning on using the cannabutter to make mac and cheese. Will I be able to taste the weed or will the mac and cheese taste any different? Also, how long does it take to make this cannabutter using the stove method, considering the strainings and all? I don´t have a slow cooker.
    Thank you

  13. Avatar

    Cheri, thank you for being such a vital advocate on edibles. I’m thinking of brown butter bud cookie recipe development however I’m concerned the cooking process to brown the butter will decrease the medicinal quality. Any thoughts?

    • Cheri Sicard

      It sounds delicious. The trick will be to brown the butter without it getting too hot (THC breaks down completely by 392 but starts to degrade before that). If you can brown by cooking at a lower temperature for a longer time that might work. The other option is to add the medication via another route than butter, say by stirring in decarbed hash, kief or hash oil, or alternately by infusing the sugar (directions in The Easy Cannabis Cookbook — or in my online cooking course at

  14. Avatar

    Hi cheri. Thankyou for your excellent post. I have made canabutter overnight for about 6 hours and have had to take it off the heat and refrigerate it, I also used to burrito method (wrapped in muslin cloth and simmered in the butter) is it ok to bring back up to heat so I can take out the muslin cloth and strain it properly. Or will this kill the canabnoids?

  15. Avatar

    I’ve noticed that all recipes for making butter, call for using unsalted butter. Does it have to be unsalted, and if so, why?

    • Cheri Sicard

      Unsalted butter is recommended, as it is more versatile in cooking — you can always add salt but you can’t take it out. Likewise, most chefs default to unsalted butter. That said, you can infuse salted butter and still get great results.

  16. Avatar

    Quick question: everything I read states to strain the butter. I like the flavor of the plant material in the butter. Is that a bad thing? Am I a bad person? 😉

    • Cheri Sicard

      I don’t have enough information to definitively say if you are a good or bad person, BUT, liking the flavor of the weed doesn’t make you a bad person. Just unusual, as most people don’t. If you don’t want to strain your butter, don’t, although that might present some textural challenges, depending on what you want to make with it.

  17. Avatar

    I have been saving my kief for a while and I want to make some kief infused olive oil to be used in salad dressings, etc. I can’t seem to find a basic recipe for this. Can you help?

    • Cheri Sicard

      I should do a separate recipe for this, but you would infuse much the same way you would with flowers EXCEPT that there is no need to drain. So, decarboxylate the kief, infuse in a slow cooker, over a covered double boiler or in a Mason Jar set on a clean kitchen towel in a pot of simmering water. However, know that you don’t necessary need to make an infusion with kief at all, you can just decarb it and stir this into any number of recipes. Thanks for the suggestion and I will try to do an article on this. In the meantime, there is more info about working with kief and has at this page.

  18. Avatar

    Hi Cheri,

    I want to use a mason jar instead of a slow cooker. Should I put the flowers, butter and water in the jar and then let it sit in a pot of boiling water?

    • Cheri Sicard

      Yes. I am going to add instructions for this on the website, but you’ve essentially got it. Place a folded up kitchen towel in the pot, add water, and set the Mason jar on top of the towel (this keeps the bottom from getting too hot). I close the jar loosely and check it every now and then to make sure pressure is not building up and to stir the contents. This is a convenient way to infuse and I find it’s especially great when doing small amounts.

  19. Avatar

    When making infused butter is there any THC left in the discarded plant material. Also, is there any THC in the discarded water? Finally, can the two discarded materials mentioned above be used simply for flavouring? There definitely is some if not quite a bit of flavouring left in both items that could possibly be used in other recipes.

    • Cheri Sicard

      THC is fat soluble, so it is not in the water, but you could use it to water plants I guess. The cooked plant material has a little, but not very much. Think of that like you would coffee grounds or tea bags after you have made coffee or tea, you got what you needed from it. Bless it and let it go!

      As far as flavor, most people are trying to avoid the flavor of cannabis, not put more in, so not sure what the point of that would be.

  20. Avatar

    Hello. Where would you suggest getting testing done on recipes and products to find out exactly what chemicals are in a particular item?

    • Cheri Sicard

      It depends where you live. There might be good labs. Ask edibles producers or growers in your area.

      That said, lab testing, at this point in time, is not a viable option for most home cooks. Not only is it expensive, but you also have to sacrifice a fair amount of your product in order to get it tested. Also, finding a good, reliable lab is like a needle in a haystack, as there is no regulation, so results can vary widely.

  21. Avatar

    Ok! Have 2 oz of dry iced keif . Want to make a long term , storage friendly candy with it. Am completely lost on a recipe , as well as, a moderate dosage for each batch. Please help.

    • Cheri Sicard

      I have no idea what a “moderate” dose is for you. As I state on this site over, and over, and over again, THERE IS NO SUCH THING A SINGLE GIVEN OPTIMAL DOSE!!!!! Everyone is different and not just a little different, DRASTICALLY different. I know this is not the easy answer you want to hear, but it is the truth. I have no idea what kind of a dose you need and neither do the politicians legislating dosage limits. The 10 mg cap they put on commercial edibles will be too much for some people, while 100 mgs will not be enough for others. So, to start out with, you need to determine what your optimal dosage is. This article can help you do that.

      After you know that, head on over to my free dosing class, which can help you adjust recipes. I go more into dosing with concentrates in the advanced class and in my comprehensive course, but figure the THC % of kief between 40-60% depending on quality and you will be able to use the calculator in the free class.

  22. Avatar

    Is there a reason to cook the oil and cannabis more then once ? EG: let it cool , without straining , then cook it again for several hours .
    I have heard of the process being done 3 – 4 times , then stain and proceed . So far I have only cooked and then strained once , is there a benefit to do this process more then once ?
    Thanks ahead for the reply , and all the great info you have on your page.

  23. Avatar

    Hello Cheri!

    Your site is pretty much the best for getting great data both from you and from your other guests! I really appreciate that you have put this together to share your expanding knowledge and experience. Scrolling thru the comments today I came upon some really interesting information to consider but I was looking for something I did not see here. Perhaps this is just a really dumb question but here goes. If I start with 14 grams of cannabis, lab tested at 16.5 % THC, and I decarb the entire amount and make an infusion with the entire amount do I calculate the potency from the 14 grams before decarb or from the 13 grams it weighs after the decarb? But if I decarb and store the activated plant material for infusing into different items on another day I would calculate the potency from the weight of what I have on hand for each individual infusion recipe. So, I’m thinking that I should calculate the potency on the 13 gram weight but wouldn’t the compounds be present from the 14 gram weight?

  24. Avatar

    Hi Cheri, i made your cannabutter two years ago using coconut oil and it was amazing. I later tried with agave syrup and wasted my flower :/ i probably could have then steeped it in the oil but i didn’t know and i tossed it 🙁 Anyway, i am ready to make it again, and i wondered if the strain of flower we choose will play much of a role in the effects of the end butter? I really enjoy my sativas, while my friend is looking for indica strains… do i need to be careful in my flower choice or will the butters give pretty much the same effects? THANKS!!

    • Cheri Sicard

      You can infuse syrups like agave and honey. However (and I do need to an article about this) cannabinoids metabolize in fat, so in my opinion, these types of fat free foods are never as effective. It is beyond my comprehension how gummies have become the go-to food to carry cannabis, that makes no sense to me whatsoever and I have yet to have one that’s very effective (and I have tried tons of them). But that’s a rant for another time.

      In my opinion, people put far too much emphasis on strains in cooking, and for the most part it will not matter (with a couple of exceptions). I talk more about strains in this article.

    • Cheri Sicard

      I love you for asking that! Thank you. I appreciate it and certainly need the support as we are a small mom and pop business without corporate support (or influenece, which is the good side of it). Ways to support this site and my work:

      Buy my online courses at

      Buy my books at (or shop at Amazon for anything at Amazon but get there from an affiliate link like this one:

      Our PayPal address, if anyone wants to just donate to the efforts is [email protected]

      THANK YOU!!!!!!!!!!! <3

  25. Avatar

    Hi, Cheri:

    I am a big fan of your work. I just made a batch of MCT oil, left out of the refrigerator overnight . In the morning there was a white substance, like phlegm, at the bottom of the oil. Is this mold? Should I just strain it again?

    7 grams flower
    1/4 tsp powdered soy lecithin
    6 oz MCT oil
    Combined in a ball jar with lid for 4 hours on low in the slow cooker

    • Cheri Sicard

      Without seeing it I can say conclusively, but probably not. I have noticed my MCT oil does this sometimes, esp if it is refrigerated. Maybe the lecithin? I am not sure as I do not use lecithin when making infusions as it serves no purpose. But MCT Oil sometimes has this when chilled in my experience.

  26. Avatar

    Cheri thanks for all the info you provide. I follow your slow cooker cannabutter recipe every time, using around 2g of flower with 20% THC and 1 cup Plugra butter (higher fat content). I have something to add that I believe improves the butter. After refrigeration I remove the hardened disk of butter. I then take a handful at a time and ‘knead’ it between some paper towels. This removes as much remaining water from the butter, makes the final butter much creamier.

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