Rich creamy head....

I've noticed that since I've gone from bottling to kegging, my beloved porter has lost some of the rich creamy head that I had while I was bottle conditioning. So this last batch I mixed in like a cup of DME (10 min boil and cooled of course) then connected the co2 to carb as usual. It got a little better, small creamy bubbles but still not quite right. Anyone use this method? Is there a point where I might mix in too much DME? Yes yes I know I could just use DME to carb the keg, but I want both speedy carbonation AND creamy head.

Rapid Force carbing results in those big bubbles in my experience.

I was discussing this with a local commercial brewer a while back when they were talking about releasing their first beer. They ended up force carbing for process reasons, but could not replicate the head they got when they let it condition over a longer period.