The library
Cooking with cannabis is a fat substitution — you swap butter for cannabutter and the rest is ordinary cooking. So every recipe here stores the fat it needs and the dose it targets, and works out the split once it knows how strong your oil is.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
10 recipes matching “cream”
Custard base, which means egg yolks, and the yolks are what make an infused fat workable here at all. Their lecithin breaks the fat into droplets small enough to freeze smooth instead of in waxy specks.
Contains heavy cream
Written for
5 mgper scoop
12 scoops · 40 min
The standard creamed-butter drop cookie, with the butter browned first. Browning drives off water and deepens the flavor enough to cover any grassiness in the infusion.
Written for
5 mgper cookie
24 cookies · 31 min
Cupcakes solve the portioning problem a layer cake creates, and putting the infusion in the cream cheese frosting solves the heat problem — frosting is never cooked, so nothing is lost on the way.
Contains full-fat cream cheese
Written for
5 mgper cupcake
12 cupcakes · 55 min
Ganache is an emulsion of cream into chocolate, and it breaks for the same reasons mayonnaise does. Warm cream, finely chopped chocolate and stirring from the center out are what keep it together.
Contains heavy cream
Written for
5 mgper truffle
36 truffles · 35 min
Cream of tartar is what separates a snickerdoodle from a cinnamon sugar cookie. It gives the tang, reacts with the baking soda for lift, and keeps the sugar from setting up grainy as the cookie cools.
Contains cream of tartar
Written for
5 mgper cookie
30 cookies · 30 min
Peanut butter fudge rolled into balls and dipped so a bare circle shows on top, the way the nut does. Cold, firm centers are what keep the filling out of the chocolate bowl.
Contains creamy peanut butter
Written for
5 mgper buckeye
36 buckeyes · 30 min
A dipping caramel cooked to 245 °F and then allowed to fall to about 200 °F before the butter goes in — which happens to be the same temperature at which caramel coats an apple instead of sliding off it.
Contains heavy cream
Written for
10 mgper apple
8 apples · 50 min
Water bath, low oven and a slow cool-down are the three things standing between you and a cracked top. The infusion sits in the graham crust, where it spreads flat and portions with the slice.
Contains full-fat cream cheese, sour cream
Written for
5 mgper slice
12 slices · 120 min
Clusters of toasted pecans under a spoonful of caramel and a cap of chocolate. Caramel taken to 245 °F stays where you put it instead of creeping out from under the chocolate a day later.
Contains heavy cream
Written for
5 mgper turtle
24 turtles · 50 min
Chewy caramels cut from a slab and wrapped in wax paper. The finishing temperature decides everything: 245 °F gives a piece that holds its shape on the counter and still gives under a bite.
Contains heavy cream
Written for
5 mgper caramel
36 caramels · 55 min
