It seems that I have always had excellent results with my method of making Cannabutter, freezing it, and then later using it in recipes calling for butter. I guess I was initially lucky for having found a good recipe for making Cannabutter. I use the method of heating the butter, cannabis-blooms and then later, the separation water in a glass bowl that is suspended in a larger pot of boiling water, therefore, my butter is never heated above 100°C during the decarboxylation process. During the baking/cooking processes in which I used my Cannabutter, I try never to go over ~170 or 180°C.