A method of improving or stabilizing foaming of a hand dishwashing detergent composition when combined with water is achieved by providing one or more of polyethyleneimine ethoxylate and polyethylene glycol to a hand dishwashing detergent composition comprising an amine oxide. Hand dishwashing detergent compositions to reduce amine oxide content contain water, surfactant base, and foaming booster consisting of amine oxide, and one or more of polyethyleneimine ethoxylate and polyethylene glycol. A foaming booster consisting of polyethyleneimine ethoxylate and polyethylene glycol can eliminate use of amine oxides.