It sounds like your lines are too short. Also when you say you force carbed you current beers, do you mean you force carbed them quickly by shaking, or running high pressure for a couple days.
It is easiest to have the carb and serving pressure the same. It saves having to continually turn the gas up or down. There are some spreadsheets out there if you google beer line calculator, but I'll give you a general ballpark figure.
First you need to have the lines as cool as possible. Ideally they will be chilled to the same temp as the beer is being served at.
What temp you are serving at affects how high you should carb, which in turn affects how much line you use.
Since you are carbing at 10 psi I am going to assume you are serving around 38 deg F or so. I am also going to assume you are using 3/16 inside diameter beer line.
If you have chilled 3/16 beer line with your beer carb level at 10 psi you probably need around 8 to 10 feet of line. This helps keep foaming down as the pressure is used to get the beer through the line without a lot of extra pushing it out of the tap too quickly. It is best to start at 10 feet and cut it back in 6 inch increments until you get the flow level you want. A ballpark flow rate would be 8-10 seconds to fill a pint glass.
Give that a try and it should greatly alleviate faoming in your dispensed beer.
Primary: German Hef, Belgian IPA, Scottish 80, Belgian Dubbel
On Tap: Oatmeal Stout, Vanilla Oatmeal Stout, Belgian Dark Strong, Munich Dunkel, Dunkel Weizen, Oktoberfest, Bock, IPA, Black IPA, English IPA, Pale Ale
Using the mind to look for reality is delusion. Using your senses to look for reality is awareness.
"One time I was so desperate for a beer I snuck into the football stadium and ate the dirt under the bleachers." Homer Simpson
Life, Liberty, and the Pursuit of Hoppiness