3 Replies to “Cannacream”

  1. I added 1 oz of decarboxilatized ground bud\trim combination to 1 quart of Heavy Cream into a 1 gallon zip loc bag. Then Submerged that bag into a stock pot of water. Using my Anova Sous Vide machine I heated that water up to 180 Degrees and let it “cook” for 4 hours. I then strained the mixture through a cheese cloth removing all trimmings. The remaining infused cream I added to my Kitchen Aide Mixer and using the whisk attachment mixed my cream at Med High speed for 10 minutes. The Resulting Cannabutter was the strongest and best I’ve ever made!

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