Relatively Simple Modernist Marijuana Cooking: Powdered Cannabutter

Discreet, delicious, and deceptively easy.

Relatively Simple Modernist Marijuana Cooking: Powdered Cannabutter
Photos by Danielle Guercio

Don’t you wish having the delicious taste of melted butter was as easy as sprinkling it onto your foods? Of course while reading up on the technique needed to do so, known as modernist cooking, the first comment was enquiring about using the recipe to make weed butter. Hello better theater experience, glammed up eggs, and impressed dinner party guests.

According to the internet, this killer technique just requires one uncommon purchase: tapioca maltodextrin. The stuff is a powdery polysaccharide that is very often used in foods and now also recipes to powder fats, cheeses, and even chocolate, according to Serious Eats. Naturally the public needs to know how to medicate modernist cooking.

Do purchase the chef-oriented version of maltodextrin when you’re new at this, I tried an affordable version and it was less effective, but still worked. With just two ingredients, you’ll be sure to return to the drawing board and use the rest of the bag of maltodextrin to make all sorts of creations.

Photos by Danielle Guercio

Powdered Weed Butter

Danielle Guercio 2017
Makes roughly 2 cups powder, 15mg THC per ⅛ cup powder estimated

  • ¼ cup Cannabutter*
  • ¼ cup neutral oil
  • 1 ½ cups Maltodextrin

Photos by Danielle Guercio

Gently melt cannabutter in a double boiler. Once you have liquid, stir in room temperature oil. Allow to cool for 5 minutes, but you still want a liquid oil.

Prepare maltodextrin in a bowl and have a whisk at hand to do your mixing. Pour liquid over the powder, whisking until it’s completely mixed and starts to resemble fine crumbles. Now you can either freeze or spread on a silicone mat and gently dehydrate in the oven for 1 hour. The oil mixture will resemble crumbled cheese, which you can use as is or run through a sieve or a food processor to make it have a fluffier texture like grated cheese.

Photos by Danielle Guercio

This powder will last as long as you can keep it dry and preferably cold. It will be stable 2-3 weeks in the fridge, and if you vac bag it with a silica packet, you’ll have months to use it. Brilliant!

Photos by Danielle Guercio

My recommendation would be to freeze it in single or double doses, so you can take out for dishes that spark your ins-rotation, or take with you to the movies, like I plan on doing.

Photos by Danielle Guercio

*Cannabutter

Decarboxylate 3.5g of finely ground cannabis at 225 degrees for 20 minutes in a tightly sealed, oven safe container. Put cannabis in lidded mason jar or vacuum sealed bag with cannabis and one stick of butter. Heat in water bath just under boiling for at least 1 hour. Strain and chill to use in recipes.

Photos by Danielle Guercio

I will be trying this with a whole list of other items, it’s going to be such a great crash course into TV-Michelin Star-James Beard-Aspirational food on a really small budget. The best kind. Starting with popcorn and a simple fried egg and hopefully finding new ways to use butter on everything is in the near future, packing it up in helpful dosings will open doors for low key gourmedicating. Happy trails!

Photos: Danielle Guercio

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