White peppercorns are black peppercorns with the outer layer scraped off, much like white rice is brown rice with the bran scraped off.
If you have tasted the two, the basic flavor profits of white and black pepper are very similar. White pepper is perhaps a wee bit hotter than the black stuff (ounce for ounce) but also less complex because it is missing the outer layer.
Note that in French cuisine, sometimes white pepper is used mostly for aesthetic purposes (black specks would be a visual distraction in a white sauce).
In any case, let your taste buds guide you. You certainly won't "ruin" it by using the white pepper.
Absolutely yes. There are slight differences between black and white pepper in flavor (and obviously color). But the amount used here is very small and if color ok with you, it should be fine.
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If you have tasted the two, the basic flavor profits of white and black pepper are very similar. White pepper is perhaps a wee bit hotter than the black stuff (ounce for ounce) but also less complex because it is missing the outer layer.
Note that in French cuisine, sometimes white pepper is used mostly for aesthetic purposes (black specks would be a visual distraction in a white sauce).
In any case, let your taste buds guide you. You certainly won't "ruin" it by using the white pepper.