Theoretical maximum: it assumes complete decarboxylation (THCA × 0.877) and that every milligram ends up in the food. Real yield is usually lower, which is why you start with one portion and wait. Re-run the maths for your flower →
per tablespoon
2.5510 mg
Start with one. Wait two hours.
Ingredients
0.5 g cannabis flower (label THCA around 18%)
240 ml (1 cup) double or heavy cream (at least 36% fat)
Flower at a different THCA %? Recalculate the infusion; the recipes that use it then need no changes.
Method
Decarboxylate the flower at 115 °C (240 °F) for 35–40 minutes.
Image slot · step 1: decarboxylated flower on a tray · 1200 × 800
Warm the cream in a jar in a water bath to 65–75 °C (150–165 °F); hotter and it will split. Add the flower and hold for 1 hour, stirring gently.
Image slot · step 2: jar of cream in a water bath with a thermometer · 1200 × 800
Strain through a fine sieve lined with cheesecloth. Cool quickly, refrigerate, and label with the date and milligrams per tablespoon. Use within 4 days.
Image slot · step 3: strained cream in a labelled jar in the fridge · 1200 × 800
Dosing notes
Cream spoils. Make only what you will use this week and keep it cold.
Shake before measuring; cannabinoids concentrate in the fat that rises.
Can I whip it?
Yes, but whipped volume makes measuring by the spoon unreliable. Measure the liquid cream first, then whip the measured amount.
Educational content, not medical advice. Effects vary with body weight, tolerance and what else you have eaten. Label infused food with the milligrams per portion and the date, and keep it away from children and pets.
The base for most recipes here. One gram of flower per cup of butter lands near 10 mg THC per tablespoon (theoretical), so six tablespoons in a batch of twelve gives about 5 mg each.
