No, you're not. When I make frosting, I use all real butter, and all real vanilla, and let the color fall where it may. When I lubricate cake pans, I use butter, and shake flour over it. When a cake mix calls for "butter, margarine, or shortening," I use either butter or a 50-50 mix of butter and margarine. When I bake cookies, I generally use a 50-50 mix of butter and margarine. When I make Rice-A-Roni, I use somewhat less total fat than specified on most boxes (i.e., the amount specified on the "low-fat chicken" boxes), and I use a mix of butter and Canola oil. When I make turkey dressing, I saute the onions and celery (separately, so I can leave the celery out of mine; I don't like celery) in a 50-50 mix of margarine and unsalted butter.
When I made a batch of dairy-free vegan cookies, I used dairy-free vegan margarine.
I can't remember every using Crisco, although I remember my mother using it, decades ago, when she still baked piecrusts from scratch. (I do, however, know an utterly filthy joke involving the stuff. PM me if you're interested.)
And note that by all accounts (at least all that have come to my attention), naturally occurring trans-fats are mostly harmless. It's the artificial ones that are the problem.