10 mistakes to avoid when making CBD butter

CBD is fat-soluble: it dissolves in fats far better than in water. Butter, being rich in fat, therefore acts as a natural vehicle for carrying the cannabinoid into a recipe. That property explains why cakes, sauces and spreads made with canna-butter remain the simplest way to bring CBD into cooking, provided a few basic preparation rules are respected.

Several pitfalls come up regularly among beginners:

• Boiling the mixture. Too high a temperature degrades the cannabinoids and gives an acrid taste. Gentle heating, around 80 to 90 °C, is more than enough.
• Skipping decarboxylation. Without a preliminary spell in a low oven, the cannabinoids largely stay in their acid form, which is less active in a culinary preparation.
• Using a low-fat butter. A reduced-fat butter contains less fat and therefore holds fewer cannabinoids. Classic full-fat butter remains preferable.
• Not straining properly. A fine sieve or a piece of muslin keeps out the plant residues that make the texture gritty and the taste bitter.
• Improvising the proportions. Without measuring precisely how much raw material is used, it becomes impossible to estimate the final concentration of the butter obtained.

Other mistakes slip in after cooking:

• Dosing by dish rather than by portion. Working out the amount of CBD per spoonful or per serving, rather than for the dish as a whole, avoids surprises at the table.
• Keeping the butter at room temperature. Like any fat, canna-butter turns rancid quickly. It keeps for one to two weeks in the fridge, or several months in the freezer.
• Forgetting to label it. An infused butter looks exactly like an ordinary one. Writing the date and the estimated concentration on the container avoids any confusion, especially if other people have access to the fridge.
• Overlooking where the product came from. Using a CBD oil or flower without a certificate of analysis makes it impossible to know the true cannabinoid content or to check the legal THC threshold (0.3 %, order of 30 December 2021).

A successful canna-butter rests on three simple habits: weighing the raw material precisely, checking the temperature with a thermometer rather than by eye, and tasting a test portion before serving the whole preparation. Consistency of method counts for more than the quantity used. To choose a reliable starting oil or resin, it is better to favour products that come with a certificate of analysis stating the actual cannabinoid concentration.

CBD is no substitute for medical advice, and it is not recommended for pregnant or breastfeeding women, nor for people under treatment without first consulting a healthcare professional.

Does CBD need decarboxylating before making butter?

Yes, a spell in a low oven, around 30 to 40 minutes at 110 °C, activates the cannabinoids before the infusion into the butter.

How long does CBD butter keep?

Around one to two weeks in the fridge, and up to six months in the freezer if the container is tightly closed.

Can oil be used instead of butter?

Yes, a neutral oil (coconut, sunflower) works on the same principle of fat solubility, with a more discreet taste than butter.

How do you estimate the dose per portion?

Divide the total amount of CBD used by the number of portions obtained, weighing the butter precisely before distributing it through the recipe.