Stabilized whipped cream

I make this every 2 weeks and store it in an airtight container. We add a few spoonfuls to our brewed coffee every morning and it melts into a delicious Café au lait! This is also perfect for going on pies, ice cream, or anything really. I've had compliments on my whipped cream not melting, the key is the gelatin. So glad I found this recipe last year!