I've even gotten that creamy,fine textured head on my IPA. Since going partial mash,.5lb of carapils in the mash helps a lot. In extract ales,my using DME with LME & at least 2oz of hops for flavoring/aroma seemed to help things along. Many extracts,cans in particular it seems,have carapils in them that help give good head.
But also,proper priming for the style,except for ESB's,stouts,& the like (which traditionally have little head),& the proper amount of time will give finer bubbles & thicker head. At least 3-4 weeks at room temp for carbing/conditioning. Then two weeks fridge time for thicker head & longer lasting carbonation. Def no short cuts will work here,with the rare exception.
I love the creamy citrus head on an IPA.