The Best Butter for Infusions (Taste Test)
After dozens of infusion batches and blind taste tests on everything from brownies to blondies, here’s the definitive ranking of butters for THC (or CBD) infusions. We focused on flavor masking (how well it hides any residual plant notes), richness in the final edible, potency retention, and overall taste when used in recipes.
The contenders
- Standard American unsalted (store brands like Land O’ Lakes or Great Value – 80% fat)
- European-style unsalted (Kerrygold, Plugra, Président – 82–84% fat)
- Cultured unsalted (Vermont Creamery, Kerrygold cultured)
- Clarified/ghee (homemade or store-bought)
The clear winner: European-style unsalted (Kerrygold takes the crown)
Higher butterfat (82–84%) means better cannabinoid binding and smoother potency transfer. Rich, creamy, slightly tangy flavor completely overpowers any faint green notes from the infusion. In blind tests, brownies and cookies made with Kerrygold tasted noticeably more decadent and professional – deeper browning, flakier texture, no weird aftertaste. Grass-fed notes add complexity without overpowering sweets.
Runner-up: Cultured European-style unsalted
Tangier and more complex than standard unsalted. Excellent for masking plant flavor while adding a subtle fermented depth that elevates chocolate or coffee recipes. Slightly lower fat than plain European-style, but the cultured flavor profile makes it feel richer in finished edibles.
Solid mid-tier: Clarified butter/ghee
Pure fat (nearly 100%), so maximum cannabinoid extraction and longest shelf life. Neutral to nutty taste works great for savory infusions or when you want zero dairy notes. Downside: lacks the creamy mouthfeel of regular butter in baked goods – treats can feel drier.
Avoid for most infusions: Standard American unsalted
Lower fat content (80%) means slightly weaker binding and more potential for grassy taste to come through. Fine if you’re on a budget and straining aggressively, but side-by-side tests always showed European-style pulling ahead in flavor and smoothness.
Quick rules we learned
Always use unsalted – salt can throw off sweet recipes and doesn’t help infusion.
Higher fat = better extraction + richer final product.
Cultured adds flavor depth; clarified adds purity and shelf life.
For zero taste interference: go clarified. For maximum deliciousness: European-style unsalted every time.
Kerrygold unsalted is now the permanent house butter for infusions. One switch and everything tastes like it came from a pro kitchen.
Your brownies deserve this upgrade.
Trust the test.