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How to Make Cannabutter

If you love baked goods as much as we do but want to get a little more creative than what is sold at shops, you’ll be happy to know that making homemade cannabutter is easy to make and easy to use. There are quite a few methods to make your cannabutter that are pretty simple.

Using distillate

Using distillate may be the easiest way to make cannabutter. 

What you’ll need:

  • (1) 1/2g distillate or RSO syringe for a lighter dose or;
  • (1) 1g distillate or RSO syringe for a heavier dose
  • Butter, the amount will change depending on your recipe
  • Metal pot or saucepan. Using metal is very important, the distillate will stick to your pan, and metal is your best bet at the ingredients not sticking
  • Mason jar, or an airtight container

How to make the butter:

Step 1: In a metal pot, melt the butter over medium heat. Don’t let the butter boil. 

Step 2: Relax your distillate. In a cup with warm water, let your syringe soak for 90-120 seconds. This will allow the distillate to be easily pushed out of the syringe. Make sure you keep the top of the syringe on while you are soaking it.

Step 3: Squeeze the distillate out of the syringe and into the butter. Reduce to low heat and stir together until butter is completely melted or until distillate and butter are fully combined for about 30-60 seconds.

Step 4: Once combined, transfer the butter to a mason jar (or airtight container) and place it in the refrigerator until cooled, or you are ready to use it.

Baking buds

This method takes a tad longer than distillate but if you’re wanting to put in the time to get a pungent cannabutter, this one’s for you. 

Here’s what you’ll need:

  • 3.5g (1/8th) of your favorite strain of cannabis
  • 1 stick, or 1/2c, of butter
  • Hand grinder
  • Cheesecloth
  • Mason jar or airtight container

How to make the butter:

Step 1: Preheat the oven to 245° and start the decarbing process. To do this, place your buds on a baking sheet with parchment paper. Bake your buds for 30-40 minutes, if you have older buds, keep them in the oven for 20-30 minutes, it will take less time for them to bake. Every 10 minutes, lightly shake your baking sheet to allow all sides to be exposed to the light.

Step 2: On medium heat, melt the butter in a metal pan. Adding equal parts of water to the butter will help regulate the temperature. While the butter is melting, grind your cannabis.

Step 3: Add your ground cannabis to the water and let simmer for 2-3 hours. Never let the mixture boil

Step 4: The mixture will have pieces of cannabis, so you’ll want to strain it to get as close to a butter consistency as you can. Place cheesecloth over the opening of a mason jar and strain the cannabutter mixture. Once strained, place in the refrigerator. There will be excess water that will form once cooled but after one hour you can cut it off the mixture with a knife. 

Slow cooker

What you’ll need: 

  • Butter, the amount will vary depending on your recipe
  • 3.5g (1/8th) of your favorite strain of cannabis
  • Hand grinder
  • Slow cooker
  • Cheesecloth
  • Mason jar, or airtight container

How to make the butter:

Step 1: Unlike the baking method, you don’t need to decarb the cannabis, just grind it finely. 

Step 2: Set your slow cooker to low heat, around 160° and add your butter and cannabis and set the timer for 3 hours, stirring occasionally.

Step 3: Once the butter is cooled off, strain the butter through the cheesecloth, as stated above. 

If you are vegan or wanting to try out alternatives to butter, you can replace it with vegan butter or coconut oil. As long as you have fat for the cannabis to bind to, it’ll work all the same.

Recipes to try

Now that you have methods to make cannabutter, it’s time to make your own edibles and we wanted to give you some inspiration: 

Chocolate Chip Cookies:


  • 1 cup infused unsalted butter
  • 1 cup white (granulated) sugar
  • 1 cup light brown sugar packed
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon sea salt
  • 2 cups chocolate chips


  1. Preheat oven to 375° and line a baking sheet with parchment paper
  2. In a medium bowl, combine flour, baking soda, salt, and baking powder. Set aside
  3. In a stand mixer or electric hand mixer, combine sugars and butter until creamy
  4. Beat eggs and vanilla with the sugar mixture until well combined
  5. Slowly add the dry ingredients to the wet ingredients until combined. Do not over mix
  6. Add chocolate chips and mix well
  7. Roll dough into 2-3 tablespoon balls and place a few inches apart on your cookie sheet
  8. Bake for 8-10 minutes or until barely brown. Cool for 2 minutes and place on a cooling rack until fully cooled

Chocolate Cupcake Batter:


  • ¾ cup unsweetened almond milk
  • ¾ teaspoon apple cider vinegar
  • 1 cup all-purpose flour
  • ¾ cup cocoa powder
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup cane sugar (or granulated sugar)
  • ½ cup of infused butter*
  • ¼ cup brewed coffee
  • 1 teaspoon vanilla extract

*substitute infused coconut oil for butter for a vegan recipe


  1. Preheat oven to 350° and prepare a muffin tin with cupcake liners
  2. Combine almond milk and apple cider vinegar in a small bowl and set aside until curdled
  3. Combine flour, cocoa powder, baking powder, baking soda, and salt in a large bowl
  4. In a separate bowl, combine sugar, butter, coffee, and vanilla extract
  5. Slowly incorporate the dry ingredients into the wet ingredients until fully combined
  6. Add curdled milk to the mixture and fully combine 
  7. Bake for 18-20 minutes or until a toothpick inserted into the center and comes out clean

Cream Cheese Frosting:


  • ¼ cup infused butter
  • ¼ cup cream cheese
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract


  1. Combine butter, cream cheese, and vanilla extract in a large bowl until well combined
  2. Slowly incorporate powdered sugar in ½ cup doses, making sure to fully combine the ingredients
  3. Once fully combined, use as normal on top of the base you’re using or refrigerate until you are ready to use

GF Chocolate Chip Cookies


  • 1 cup almond flour
  • 1 cup oat flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup cane sugar
  • ⅓ cup of infused butter*
  • 2 tablespoons unsweetened vanilla almond milk
  • ½ cup dark chocolate chips
  • 2 teaspoons vanilla extract

*Use infused coconut oil as a dairy-free substitute


  1. Preheat oven to 350°
  2. Combine butter and sugar
  3. Add vanilla extract and almond milk to the butter and sugar mixture
  4. In a separate bowl, combine oat flour, almond flour, baking powder, baking soda, and salt
  5. Slowly combine dry ingredients with the wet ingredients
  6. Stir in chocolate chips
  7. Cover with plastic wrap and refrigerate for 30 minutes
  8. Scoop the dough into 2 tablespoon-sized balls and place a few inches apart on a baking sheet
  9. Bake for 12-13 minutes or until the edges are golden brown

While making these delicious homemade edibles, keep in mind that they are harder to dose. Factors that change the potency of the butter range from the potency of the cannabis you started with or how long you cooked your cannabis. Before diving headfirst into a large edible, start with smaller portions until you know how strong you made your treat. If you use any of these recipes, we’d love to see them! Post a picture and tag @localjoint_az2.0 on Instagram or @localjointaz on Facebook. Let’s get baked!