You should know butter
Oh, infused butter is such a game-changer! It’s so easy to make and takes your dishes from "meh" to WOW. You can play around with all sorts of flavors, and it’s perfect for spreading on bread, drizzling over veggies, or even melting on steak. Here are a few of my favorite infused butter recipes.
1. Garlic & Herb Butter
What you need:
1 cup unsalted butter (softened)
2-3 garlic cloves (minced)
2 tbsp fresh parsley (chopped)
1 tbsp fresh thyme (chopped)
1 tsp lemon zest
Salt & pepper to taste
Instructions:
In a bowl, mix the softened butter with garlic, herbs, and lemon zest.
Add salt and pepper to taste.
Stir everything together until it’s all well combined.
You can shape it into a log (using parchment paper) and pop it in the fridge, or just keep it in a little container.
This is amazing on warm bread, grilled chicken, or even melted over roasted veggies.
2. Cinnamon Honey Butter
What you need:
1 cup unsalted butter (softened)
2 tbsp honey
1 tsp cinnamon
Pinch of salt
Instructions:
Mix the softened butter with honey, cinnamon, and a pinch of salt until smooth and creamy.
Store it in a jar, and slather it on toast, waffles, or pancakes. It’s like a hug for your tastebuds!
3. Lemon Basil Butter
What you need:
1 cup unsalted butter (softened)
2 tbsp fresh basil (chopped)
Zest of 1 lemon
1 tbsp lemon juice
Salt to taste
Instructions:
Blend the butter with basil, lemon zest, and juice until it’s all well combined.
Add a pinch of salt, mix again, and voilà!
This is super fresh and light, so it’s perfect for fish, corn on the cob, or even just spreading on fresh baguette slices.
4. Chili Lime Butter
What you need:
1 cup unsalted butter (softened)
1 tbsp chili powder (or smoked paprika for a smokier flavor)
Zest of 1 lime
1 tbsp lime juice
1/2 tsp cayenne pepper (optional for some heat)
Salt to taste
Instructions:
In a bowl, mix the softened butter with chili powder, lime zest, lime juice, and cayenne if you’re feeling spicy.
Add salt to taste and stir everything until it’s smooth and well blended.
This is perfect for grilled shrimp, corn on the cob, or even as a topping for roasted potatoes.
5. Rosemary & Lemon Infused Butter
What you need:
1 cup unsalted butter (softened)
2 tbsp fresh rosemary (chopped)
Zest of 1 lemon
1 tsp lemon juice
Salt to taste
Instructions:
Mix the butter with rosemary, lemon zest, and lemon juice until it’s well blended.
Add a pinch of salt and stir it in.
This one’s great for spreading over fresh rolls or drizzling on roasted veggies, like carrots or potatoes.
6. Truffle Butter
What you need:
1 cup unsalted butter (softened)
1-2 tbsp truffle oil (adjust to taste)
1 tsp fresh thyme (optional)
Salt to taste
Instructions:
Mix the softened butter with truffle oil, thyme, and salt until smooth.
This is perfect on a steak, pasta, or mashed potatoes. It’s fancy but so easy!
Cannabis Butter
What You Need:
1 cup (2 sticks) unsalted butter
1/4 oz (7-10 grams) cannabis flower (depending on how strong you want it)
Water (for boiling)
Cheesecloth or fine mesh strainer (to strain out the plant material)
Instructions:
1. Decarboxylate Your Cannabis
This step is super important because it activates the THC in the cannabis. Without decarbing, the THC won’t be activated, and you won’t feel the effects.
Preheat your oven to 240°F (115°C).
Break up your cannabis into smaller pieces (no need to grind it too finely). Spread it evenly on a baking sheet.
Place the baking sheet in the oven for 30-40 minutes, stirring once or twice to ensure even heating. After this, your cannabis will have a golden-brown color and will smell earthy.
2. Infuse the Butter
In a saucepan, melt the butter over low heat. Add a couple of tablespoons of water (this prevents the butter from burning, and helps it stay at the right temperature).
Once the butter is fully melted, add your decarboxylated cannabis to the mix.
Keep the heat low and gentle (around 160°F-180°F or 70°C-80°C). The butter should never boil or get too hot, or it could destroy the THC.
Let it simmer for 2-3 hours, stirring occasionally. Make sure the temperature stays low—don’t let it go over 200°F (93°C). If the mixture starts to reduce too much, you can add a little water to keep it from burning.
3. Strain the Butter
After 2-3 hours, remove the butter from heat and let it cool slightly.
Strain the mixture through a cheesecloth or a fine mesh strainer into a heatproof container. Squeeze or press the cheesecloth to get as much butter out as possible, leaving the plant material behind.
4. Cool and Solidify
Allow the strained butter to cool to room temperature, then transfer it to the fridge to solidify (it’ll take about 1-2 hours). You’ll have your nice, creamy THC-infused butter ready to go!
5. Store
Once solidified, you can store your THC butter in the fridge for up to 2 weeks or freeze it for up to 6 months. Just be sure to label it so no one accidentally grabs it!
Tips:
Dosage: The strength of your THC butter will depend on the potency of your cannabis. You can adjust the amount of cannabis you use depending on how strong you want your butter to be. Start with a small dose (like 1/4 tsp) and wait about 45 minutes to see how it affects you.
Cooking with THC Butter: When baking or cooking, the heat can degrade THC slightly, so just keep the temperature low—under 350°F (175°C)—to preserve the potency.
And that’s it! You’ve got yourself some THC butter that you can use in everything from brownies to popcorn. Just be careful, because it can be potent! Enjoy responsibly!
Pro Tip:
Once you make any of these, you can roll your infused butter into a log using parchment paper or plastic wrap, and then refrigerate it. That way, you can slice off little pats whenever you need them. You can also freeze them for up to 3 months!
Let me know which one you try first! They’re all so yummy, you can’t go wrong. Enjoy!
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