Food and Drug Administration (FDA) Disclosure:

The statements in this forum have not been evaluated by the Food and Drug Administration and are generated by non-professional writers. Any products described are not intended to diagnose, treat, cure, or prevent any disease.

Website Disclosure:

This forum contains general information about diet, health and nutrition. The information is not advice and is not a substitute for advice from a healthcare professional.

how cannabutter to use to a 600gram brownie mix?

Discussion in 'Weed Edibles' started by orangegrovekush, Nov 15, 2011.

  1. how much butter should i use? the brownie mix i'm using calls for 1 egg and 1/2 a cup of water and no butter so should i substitute half a cup of water for a cup of melted cannabutter??

  2. It doesn't call for oil either? That's tough to believe. Make a half a cup of coconut oil infused with weed. Should make them a little stickier but should work fine. Maybe add more powder to the mix than what the serving recomends (or a half of another box if this was a full box). Make sure you decarb your bud first and heat the coconut oil and weed together in the oven, sealed well with aluminum foil, for 40 mins at 220F twice, with a freeze/defrost inbetween. Enjoy.
  3. Why not just make a buttercream icing for the brownies,

    1/2 cup solid vegetable shortening
    1/2 cup (1 stick) butter or margarine softened (SUB CANNABUTTER HERE)
    1 teaspoon clear vanilla extract Easy-Add clear vanilla extract Add to shopping list clear vanilla extract
    4 cups sifted confectioners' sugar (approximately 1 lb.)
    2 tablespoons milk

    Makes: About 3 cups of icing.

    step 1

    In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

    step 2
    For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

    step 3
    For thin (spreading) consistency icing, add 2 tablespoons of milk.

Share This Page