Call me obsessed, but I’m so excited to confirm that stabilizing whipped cream with tapioca/cassava starch will allow it to freeze and thaw perfectly!
For the pumpkin chiffon pie I made recently, I stabilized the whipped cream with cassava according to Rose’s formula and method for stabilizing with corn starch (in several of her books and here: http://www.realbakingwithrose.com/2006/03/what_is_the_best_way_to_stabil.html), and it froze/thawed perfectly. To make sure, I then piped some into a bowl and froze/thawed that, and it was perfect as well- not a single drop of water left in the bottom of the bowl. 
Gelatin or white chocolate will accomplish this as well, but I find working with the starch easier and more relaxed.
