Pot Butter Recipe Small Batch: Rich Cannabis-Infused Spread for Precise Dosing

Creating cannabis-infused butter at home gives you complete control over potency and flavor. This small-batch method ensures precise dosing without waste, using simple kitchen tools and quality ingredients.

The process combines low heat and time to properly infuse the butter with cannabinoids. I developed this technique to maintain consistency and avoid the common pitfalls of home infusion, like burning or uneven distribution.

What you’ll get is a rich, versatile spread that can be used in both sweet and savory recipes. The small-batch approach makes it perfect for testing potency before scaling up.

Store properly to maintain freshness and potency for your cooking needs.

Ingredients for Pot Butter Recipe Small Batch

Quality butter and decarboxylated cannabis create this rich, versatile infused spread with precision.

The butter quality is paramount here. European-style unsalted butter (like Plugrá or Kerrygold) yields superior results due to higher fat content. The cannabis must be properly decarboxylated—this activates the THC and ensures potency. Source your flower from reputable dispensaries, and grind it finely just before use to preserve freshness and prevent degradation.

No lecithin? Skip it—your infusion will still work, just with slightly less stability. Sunflower lecithin (available at Whole Foods or health food stores) is the best plant-based option. For flavor, vanilla extract or a pinch of citrus zest can help mask the herbal notes. If you prefer a neutral taste, reduce the infusion time slightly and strain through cheesecloth for clarity.

Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for 6 months. Always label clearly with the date and approximate potency per teaspoon for safe, consistent dosing.

Step-by-Step Instructions for Pot Butter Small Batch

This method ensures optimal infusion with precise control over potency and flavor.

Step 1: Decarboxylate and Prepare the Cannabis

Begin by ensuring your 0.25 oz ground cannabis flower is properly decarboxylated, as this activates the THC. Spread it evenly on a baking sheet lined with parchment paper and bake at 240°F for 30-40 minutes until it turns a light golden brown and becomes slightly brittle.

This step is non-negotiable for achieving the full psychoactive potential of your infusion. Once decarboxylated, finely grind the cannabis to maximize surface area for infusion. Set it aside while you prepare the remaining ingredients.

Step 2: Combine Ingredients and Begin Infusion

In a medium saucepan, combine the 1 cup unsalted butter, 1 cup water, and your prepared 0.25 oz ground cannabis flower. Heat over low heat—this prevents burning while allowing the cannabinoids to infuse into the fat.

As the mixture heats, add either the 1 tsp lecithin granules or 1 tsp sunflower lecithin. Lecithin acts as an emulsifier, ensuring a more even distribution of cannabinoids throughout the butter and improving bioavailability. Stir gently but thoroughly to dissolve.

Step 3: Simmer and Monitor for Potency

Once the butter has fully melted, reduce the heat to maintain a gentle simmer. The ideal temperature range is 160-200°F—hot enough to extract cannabinoids but not so hot that it degrades them or evaporates the THC. Simmer for 2-3 hours, stirring occasionally.

Watch for the surface to develop a glossy sheen and the water to take on a greenish tint. These visual cues indicate that the infusion process is working. Avoid letting the mixture boil vigorously, as this can cause the butter to separate and reduce potency.

Step 4: Strain and Finish the Infusion

After simmering, remove the saucepan from heat and let it cool slightly. Pour the mixture through a fine-mesh strainer or cheesecloth into a heatproof container, pressing gently to extract all the infused butter. Discard the plant material—it contains no remaining usable cannabinoids.

Stir in the 0.5 tsp vanilla extract and 0.25 tsp sea salt to taste. The vanilla helps mask any herbal notes, while the salt enhances flavor. Allow the mixture to cool completely at room temperature, then refrigerate until the butter solidifies.

Step 5: Separate and Store the Final Product

Once chilled, the 1 cup water and 1 cup unsalted butter will naturally separate. The infused butter will rise to the top as a solid layer. Carefully lift it off, or pour out the water beneath, and transfer the butter to an airtight container.

Store your finished pot butter in the refrigerator for up to 1 month or freeze for longer shelf life. Label clearly with the date and dosage information for safety and tracking. Each batch will yield consistent potency when following these exact measurements.

Serving Suggestions for This Recipe

Baking Applications

Use this infusion in brownies or cookies for classic edibles. Replace regular butter in recipes with your infused version at a 1:1 ratio. I find boxed brownie mixes work surprisingly well for consistent dosing.

Savory Cooking

Sauté vegetables or baste meats with this butter for a gourmet twist. Remember that heat affects potency, so add it toward the end of cooking. A teaspoon melted over grilled corn or mashed potatoes adds rich depth. 💛

Breakfast Ideas

Spread on toast or stir into pancake batter for an elevated morning treat. The subtle herbal notes pair well with maple syrup. I prefer using sourdough bread to balance the flavors.

Beverage Boost

Stir a teaspoon into hot coffee or tea for a creamy, infused drink. The vanilla in your recipe complements coffee beautifully. Avoid boiling to preserve potency and flavor.

Garnish Finish

Dollop over popcorn, pasta, or baked potatoes as a finishing touch. The salt in your recipe enhances these savory applications. A little goes a long way for flavor and effect.

Dosing Control

Always start with small amounts—½ teaspoon—and wait 2 hours before consuming more. Keep track of your usage to understand your personal tolerance. Label everything clearly for safety.

Frequently Asked Questions