Mad Cook
Master Chef
My one disaster with frozen whipped cream was when I defrosted some commercially frozen little pellets of the stuff and tried to stir them when they were thatwed and it went runny. As you'll be doing the stirring/whipping beforehand and eating it "as is" this wouldn't be a proble. You said you'd be folding it into the PB and cream cheese mixture and those two will hold it together.When I make a whipped cream topping for a cake, I just add powdered sugar and vanilla to the cream. Sometimes we also add cocoa powder for a chocolate whipped cream. It holds up with no issues at all.
My concern with this recipe is that the whipped cream is folded into the filling and used as a 'frosting' then frozen. I was concerned that the freezing would cause a problem.
Thanks to all you good folks who offered help, I am no longer in the dark.