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Soy lecithin is pricey stuff! Interesting that Italian Sweet Cream is protein-free, but is mainly sugar and vegetable oil. Now cooking oil can foam, but usually when it's overheated. Allegedly sugar does increase foaming, though, e.g. Dalgona coffee. Might try sweetened milk.
On second thought, Dalgona coffee is a different beast. It isn't foam. It's more like thin frosting.
Soy lecithin is pricey stuff! Interesting that Italian Sweet Cream is protein-free, but is mainly sugar and vegetable oil. Now cooking oil can foam, but usually when it's overheated. Allegedly sugar does increase foaming, though, e.g. Dalgona coffee. Might try sweetened milk.
