Cannabis Infused Heavy Cream Recipe: 5 Simple Steps

This cannabis infused heavy cream recipe uses the stovetop method — no infusing machine required. Heavy cream is an ideal base for cannabis infusion because its high fat content binds THC efficiently and the thick consistency makes it easy to work with on low heat. Here are 5 simple steps for a clean, potent result every time.

Cannabis Infused Heavy Cream Recipe: What You Need

For this stovetop cannabis cream infusion you need: 500ml (2 cups) of heavy cream, decarbed cannabis or concentrate (approximately 1 gram of 35% hash gives around 350mg THC), a thick-bottom non-stick pot, a candy thermometer, a silicone spatula, and cheesecloth for straining. A heavy-bottom pot is important — thin pots heat unevenly and make temperature control harder. The candy thermometer is non-negotiable for this cannabis heavy cream stovetop temperature work — you need to watch the heat closely to stay below 165°F.

5 Simple Steps for Cannabis Infused Heavy Cream Recipe

1. Decarb your cannabis first — Raw cannabis is not psychoactive until decarboxylated. Bake flower at 240°F (115°C) for 40 minutes, or use a pre-decarbed concentrate. For this cannabis infused heavy cream recipe, hash works especially well — it dissolves into the fat cleanly with minimal plant material. Break or crumble the decarbed material into the cold cream before heating.
2. Use the correct cannabis heavy cream stovetop temperature — Set the burner to medium heat and monitor with a candy thermometer. You want to bring the cream slowly to 160°F (71°C) and hold it there. Do not exceed 165°F. Going too hot too fast risks scalding the cream and degrading cannabinoids. Heavy cream has enough fat that it is unlikely to curdle — but going above 170°F could cause issues, especially if you are using milk instead of cream. If the temp spikes (as happens when you step away from a heat-retaining thick pot), immediately move the pot off the burner and stir until it drops back to 160°F.
3. Set a 30-minute timer and stir occasionally — Once the cream reaches 160°F, start a 30–32 minute timer. Stir every few minutes with a silicone spatula. You do not need to stir constantly, but you do need to stay close — especially with a thick-bottomed pot that retains heat. If you are doing this stovetop cannabis cream infusion on a pot that holds heat well, you may need to alternate between medium and medium-low settings to maintain the target temperature. The goal is a consistent 30 minutes at 160°F, not a sprint to high heat and back.
4. Strain infused heavy cream through cheesecloth — not fine mesh — When the timer goes off, strain infused heavy cream cheesecloth method: drape a generous piece of cheesecloth over a jar or bowl, pour the hot cream through, then gather the cloth and squeeze by hand while wearing heat-resistant gloves. Do not use a fine mesh strainer — heavy cream is too thick to pass through a fine filter and you will lose most of your batch. Cheesecloth gives the right balance of filtering plant material while letting the infused cream flow through when squeezed.
5. Cool and store immediately — After straining, the infused cream should be placed in a sealed glass jar and refrigerated immediately. It will keep for the same duration as regular heavy cream — typically one to two weeks. Use it in recipes that call for heavy cream: soft serve ice cream, mocha drinks, sauces, soups. Keep in mind that 500ml at 350mg total gives approximately 3.5mg per teaspoon — a meaningful dose, so measure what you use and know your tolerance before eating.