How To Make Cannabis Infused Honey Butter

On an evening, out of boredom, I decided to make butter from SCRATCH. The process is to add cream to a mason jar, shake until it makes butter then whip it into honey. This is a great way to spend some quality time with your kids in the kitchen. It’s neat and kinda like a science project. If you have checked out my previous recipes, you will see that I love science and cooking!

Infused Honey Butter


  1. Infused Hot Sauce
  2. Infused Pickled Beets
  3. Infused Blueberry Jam
  4. Infused Sponge Candy
  5. Infused Honey Butter


Quart size Mason Jar
Fine metal strainer or cheesecloth


1.5 cups Infused heavy cream*
Infused Honey
Canna Salt


  1. Add heavy cream to quart size mason jar. The mixture will increase dramatically when
    you shake so make sure that your jar is large enough.
  2. Shake from anywhere between 15-30 minutes. Shake as if your life depends on it
    (LOL). It’s a great arm work out or enlist the help of your kids or spouse.
  3. You will notice that at about the 2-3 minute mark, you now have whipped cream. Don’t
    give up, keep shaking
  4. Using a clear glass container allows you to see when the butter is starting to form
  5. Drain thru a fine-mesh strainer into a measuring cup. The liquid in the measuring cup is
    buttermilk. I saved the buttermilk for a future recipe.
  6. Rinse the butter that is in the strainer with cold water, pressing with a spatula to remove
    all the water. Do this process x2. Pat dry, shape into a ball, or place in a mold. You
    now have made homemade butter. You can add salt, honey, or fresh herbs.
  7. If you want salted butter, add ¼ tsp of canna salt. Mix well
  8. HONEY BUTTER place honey in a glass mixing bowl with honey and whip till combined.
    2:1 ratio of butter to honey but you can always do 1:1 ratio (like I did)


Since there are no preservatives, the butter will last for 3-5 days at room temperature or approx
7-10 days in the refrigerator. The buttermilk that was strained off, can be stored in the
refrigerator for approx 1 week. I plan to use this buttermilk to make chocolate cupcakes.

*Infused heavy cream: Decarb 5g of bud. Place bud, and 1.5 cups of heavy cream into the
mason jar. Place mason jar in a hot simmering water bath. The water level needs to be ¾ way
up the jar. Frequently monitor the water level. Do not let the water boil. Simmer 2-3 hours.
Immediately place in an ice-water bath to cool, then into the fridge.

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