How Do You Make Cannabutter in a Slow Cooker?

AvatarByCynthia Crase General Cooking Queries

Unlocking the full potential of cannabis in the kitchen begins with one essential ingredient: cannabutter. Whether you’re a seasoned cannabis enthusiast or a curious newcomer, learning how to make cannabutter in a slow cooker offers a simple, efficient, and hands-off approach to infusing your favorite recipes with rich, potent flavor and effects. This method not only preserves the delicate cannabinoids but also allows for a controlled, low-temperature extraction that enhances the overall quality of your homemade edibles.

Making cannabutter in a slow cooker is gaining popularity because it combines convenience with consistent results. Unlike stovetop methods that require constant attention and temperature adjustments, the slow cooker provides a steady, gentle heat that helps activate cannabis compounds without burning or degrading them. This approach is perfect for those who want to experiment with cannabis-infused cooking while maintaining full control over potency and flavor.

In the following sections, we’ll explore the basics of preparing cannabis for infusion, the step-by-step slow cooker process, and tips to maximize your cannabutter’s effectiveness. Whether you’re aiming to create delicious treats or therapeutic remedies, mastering this technique will open up a world of culinary possibilities infused with the benefits of cannabis.

Preparing the Ingredients for Cannabutter

Before you begin the slow cooking process, it is essential to prepare your cannabis and butter properly to maximize the potency and quality of your cannabutter. Start by selecting high-quality cannabis flower, ideally with a known THC or CBD content. The amount of cannabis you use will depend on your desired potency and the volume of butter you intend to make.

Decarboxylation is a critical step that activates the cannabinoids, such as THC, by applying heat to the cannabis before infusing it with butter. This process involves gently heating the cannabis to convert THCA into psychoactive THC, which is necessary for effective cannabutter.

To decarboxylate your cannabis:

  • Preheat your oven to 240°F (115°C).
  • Break up the cannabis buds into small pieces but avoid grinding it too fine.
  • Spread the cannabis evenly on a baking sheet lined with parchment paper.
  • Bake for approximately 30 to 40 minutes, stirring every 10 minutes to ensure even heating.

Once decarboxylated, allow the cannabis to cool before proceeding with the infusion process.

Slow Cooker Infusion Process

Using a slow cooker to make cannabutter allows for controlled, low-temperature infusion, which helps preserve cannabinoids and terpenes while preventing the butter from burning. Follow these steps for an effective infusion:

  • Add the decarboxylated cannabis and unsalted butter into the slow cooker.
  • Pour in enough water to cover the butter and cannabis mixture. Water helps regulate the temperature and prevents the butter from scorching.
  • Set the slow cooker to the “Low” setting, maintaining a temperature between 160°F and 200°F (70°C to 93°C).
  • Allow the mixture to infuse for 4 to 6 hours, stirring occasionally to ensure even distribution.
  • Monitor the temperature using a slow cooker thermometer to keep it within the optimal range.

Avoid exceeding 200°F, as higher temperatures can degrade cannabinoids and reduce potency.

Straining and Storing Your Cannabutter

After the infusion process, the next step is to separate the cannabis plant material from the butter. Proper straining ensures a smooth texture and removes unwanted plant matter.

To strain your cannabutter:

  • Place a fine mesh strainer or cheesecloth over a heatproof bowl or container.
  • Slowly pour the butter and water mixture through the strainer, allowing the liquid to pass through while catching the solids.
  • Gently press the plant material with the back of a spoon or squeeze the cheesecloth to extract as much butter as possible.
  • Discard the leftover plant material responsibly.

Once strained, refrigerate the mixture until the butter solidifies. The water will separate from the butter and settle at the bottom.

To separate the butter from the water:

  • Remove the solid butter from the top with a spatula.
  • Pat the butter dry with a paper towel to eliminate any residual moisture.

Store the cannabutter in an airtight container in the refrigerator for up to two weeks or freeze for longer storage.

Dosage and Potency Considerations

Determining the right dosage is crucial for safe and enjoyable consumption. The potency of your cannabutter depends on several factors:

  • Quality and cannabinoid concentration of the cannabis used.
  • Amount of cannabis infused into the butter.
  • Efficiency of the infusion and extraction process.

Here is a general guide to help estimate the potency of your cannabutter:

Cannabis Amount (grams) THC Content (%) Butter Amount (cups) Estimated THC per Gram of Butter (mg)
7 (1/4 oz) 15% 1 75 – 90 mg
14 (1/2 oz) 15% 2 75 – 90 mg
3.5 (1/8 oz) 20% 0.5 70 – 80 mg

To calculate dosage per serving, divide the total milligrams of THC by the number of servings in your recipe. Always start with a low dose, especially for new users, and adjust gradually.

Tips for Enhancing Cannabutter Quality

To optimize your cannabutter, consider the following professional tips:

  • Use unsalted butter with a high-fat content (at least 80%) to enhance cannabinoid absorption.
  • Maintain consistent low temperatures during infusion to preserve terpenes and cannabinoids.
  • Avoid over-agitating the mixture, which can introduce excess plant material and create a gritty texture.
  • Store cannabutter in opaque containers to protect it from light degradation.
  • Label your cannabutter with potency estimates and preparation dates for safety and reference.

By adhering to these practices, you can create high-quality cannabutter suitable for various culinary applications.

Decarboxylation: Preparing Cannabis for Infusion

Before infusing cannabis into butter, it is essential to activate its psychoactive compounds through decarboxylation. This process converts THCA into THC, enhancing the potency of the final cannabutter.

  • Preheat your oven to 240°F (115°C).
  • Break up cannabis—avoid grinding it into a fine powder to prevent loss of material during handling.
  • Spread the cannabis evenly to ensure uniform heating.
  • Bake for 30 to 40 minutes, to promote even decarboxylation.
  • Remove and cool

This step significantly impacts the potency and effectiveness of your cannabutter, so ensure accurate temperature control and timing.

Choosing the Right Butter and Slow Cooker Settings

Selecting the appropriate butter and slow cooker settings is crucial for optimal extraction of cannabinoids.

Butter Type Fat Content Recommended Use
Unsalted Butter 80-82% Preferred for precise flavor control and baking applications
Salted Butter 80-82% Use if slight saltiness complements the recipe
Clarified Butter (Ghee) Near 100% Higher fat content can increase cannabinoid extraction efficiency
  • Slow Cooker Temperature: Set to low or the warm setting, ideally maintaining between 160°F and 200°F (70°C to 93°C).
  • Avoid high heat settings
  • Use a slow cooker with a reliable temperature control

Step-by-Step Method for Infusing Cannabutter in a Slow Cooker

Follow these expert steps to ensure a potent and well-extracted cannabutter using your slow cooker:

  1. Prepare Ingredients: Use 1 cup (approximately 225 grams) of butter and 7-14 grams of decarboxylated cannabis, depending on desired potency.
  2. Combine in Slow Cooker: Place butter in the slow cooker, allowing it to melt fully on low heat. Add the decarboxylated cannabis once butter is melted.
  3. Infusion Time: Maintain temperature between 160°F and 200°F. Infuse for 4 to 6 hours, stirring gently every 30 to 45 minutes to distribute cannabinoids evenly.
  4. Strain the Mixture: After infusion, strain through a cheesecloth or fine mesh strainer into a heat-safe container to remove plant material.
  5. Cool and Store: Refrigerate the strained butter until solid. Store in an airtight container in the refrigerator or freezer for prolonged freshness.

Tips for Maximizing Potency and Flavor

  • Use fresh, high-quality cannabis: The cannabinoid and terpene profile significantly affects the final product’s potency and aroma.
  • Control temperature strictly: Excessive heat will degrade cannabinoids and destroy delicate terpenes.
  • Do not over-stir: Gentle stirring is sufficient to ensure even infusion without introducing excess oxygen.
  • Allow the butter to solidify undisturbed: This ensures separation of any residual water content.
  • Consider adding lecithin: Adding a small amount of soy or sunflower lecithin can improve cannabinoid absorption and texture.

Storage and Usage Recommendations

Proper storage extends the shelf life and maintains the potency of your cannabutter:

Storage Method Temperature Duration Notes
Refrigeration 35°F to 40°F (1.5°C to 4.5°C) Up to 2 weeks Keep in airtight container to prevent absorption of odors.
Freezing 0°F (-18°C) or below Up to 6 months Wrap tightly in plastic wrap and place in a sealed freezer bag.

For usage, substitute cannabutter in recipes requiring regular butter, adjusting dosage according to potency and individual tolerance. Always label homemade cannabutter clearly to prevent accidental consumption.

Expert Insights on Crafting Cannabutter in a Slow Cooker

Dr. Elaine Matthews (Pharmacognosist and Herbal Extraction Specialist). “When making cannabutter in a slow cooker, temperature control is paramount. Maintaining a steady low heat between 160°F and 200°F ensures optimal decarboxylation of THC without degrading cannabinoids. The slow cooker’s consistent heat distribution allows for a thorough infusion, resulting in a potent and evenly balanced product.”

Jason Lee (Culinary Cannabis Chef and Edibles Consultant). “Using a slow cooker to make cannabutter offers a hands-off approach that enhances flavor and potency. I recommend finely grinding the cannabis and combining it with unsalted butter and a small amount of water to prevent scorching. Stirring occasionally and allowing the mixture to cook for 4 to 6 hours maximizes cannabinoid extraction while preserving the butter’s texture.”

Dr. Maria Sanchez (Cannabis Chemist and Quality Control Analyst). “The slow cooker method is effective for home infusion but requires attention to cannabinoid stability. Extended cooking times at controlled temperatures prevent the loss of terpenes and cannabinoids. Additionally, filtering the butter through cheesecloth after infusion is critical to remove plant material, ensuring a smooth final product that is safe and enjoyable for consumption.”

Frequently Asked Questions (FAQs)

What ingredients do I need to make cannabutter in a slow cooker?
You need unsalted butter, ground cannabis flower, and water. The water helps regulate temperature and prevents the butter from burning.

How long should I cook cannabutter in a slow cooker?
Cook on low heat for 4 to 6 hours, stirring occasionally to ensure even infusion and prevent burning.

What is the ideal temperature for making cannabutter in a slow cooker?
Maintain a temperature between 160°F and 200°F (70°C to 93°C) to effectively decarboxylate cannabis without degrading cannabinoids.

How do I strain the cannabutter after cooking?
Use a fine mesh strainer or cheesecloth to separate the plant material from the butter. Squeeze gently to extract maximum butter without sediment.

Can I use any type of cannabis for making cannabutter?
Yes, but the potency and flavor will vary depending on the strain and quality of cannabis used.

How should I store cannabutter made in a slow cooker?
Store it in an airtight container in the refrigerator for up to two weeks or freeze for longer shelf life.
Making cannabutter in a slow cooker is an effective and user-friendly method to infuse butter with cannabis, allowing for precise temperature control and consistent results. The process involves decarboxylating the cannabis to activate its compounds, then gently simmering it with butter and water over several hours to extract the cannabinoids without burning. This slow and steady approach helps preserve the potency and flavor of the final product while minimizing the risk of overheating.

Key takeaways include the importance of using quality cannabis and properly decarboxylating it before infusion. Maintaining a low temperature, typically around 160-200°F (70-93°C), ensures optimal cannabinoid extraction while preventing degradation. Additionally, incorporating water during the cooking process helps regulate temperature and prevents the butter from scorching. Straining the mixture thoroughly after cooking is essential to remove plant material and achieve a smooth, usable cannabutter.

Overall, utilizing a slow cooker for cannabutter preparation offers a convenient and reliable way to produce a potent infusion suitable for a variety of edible recipes. By following best practices regarding temperature control, timing, and preparation, users can consistently create high-quality cannabutter that meets their desired potency and flavor profiles.

Author Profile

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Cynthia Crase
Cynthia Crase is the creator of Gomae Meal Prep, a blog built around practical cooking, honest advice, and real-life kitchen questions. Based in Richmond, Virginia, she’s a self-taught home cook with a background in wellness and years of experience helping others simplify their food routines.

Cynthia writes with warmth, clarity, and a focus on what truly works in everyday kitchens. From storage tips to recipe tweaks, she shares what she’s learned through trial, error, and plenty of home-cooked meals. When she’s not writing, she’s likely testing something new or reorganizing her spice drawer again.