I would just say that density of the VSCCF is greater than the foam from shaken espresso.

I see some folks saying that your vsccf isn't made properly but I don't think that's it--are you having the problem where the vsscf is staying intact, but the espresso foam is rising up over the vsscf? that's pretty normal for me and I typically will just let it be (you're still getting the vsscf as your first layer flavorwise which is the goal anyway) or, if it looks especially foamy and I have an extra second, I'll scoop some of the espresso foam off before pouring the vsccf.

Just put a little bit of heavy cream in the blender if it’s just liquid. You’ll get a nice thicc foam that looks nicer than what you get

It’s not the espresso foam, try adding more heavy cream to ur sc, it’ll foam better

Are you adding the foam before shaking?